The effect of change in meat quality parameters on pig Longissimus dorsi muscle by the addition of fermented persimmon shell diet

Asian-Australasian Journal of Animal Sciences

Volumn 19, Issue 2, 2006, Pages 286-291

  Kim, Hoi Yun ^a   Song, Young Min ^a   Jin, Sang Keun ^a   Kim, Il Suk ^a   Kang, Yang Su ^a,b   Lee, Sung Dae ^a,c   Chowdappa, Rekha ^a,c   Ha, Ji Hee ^a   Kang, Seoc Mo ^a  

^a Gyeongsang National University   (South Korea)

^b Gyeongsangnam do Agricultural Research and Extension Service   (South Korea)

^c KAGOSHIMA UNIVERSITY   (Japan)

Author keywords

Berkshires; Fermented Persimmon Shell; Meat Color; Sensory Evaluation; WHC

Indexed keywords

ANIMALIA; DIOSPYROS VIRGINIANA; SUS SCROFA;

EID: 28844435399     PISSN: 10112367     EISSN: None     Source Type: Journal    
DOI: 10.5713/ajas.2006.286     Document Type: Article

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