Influence of dietary creatine monohydrate and carcass cooling rate on colour characteristics of pork loin from different pure breeds

Meat Science

Volumn 72, Issue 4, 2006, Pages 624-634

  Lindahl, Gunilla ^a,b   Young, Jette F ^a   Oksbjerg, Niels ^a   Andersen, Henrik J ^a  

^a DANISH INSTITUTE OF AGRICULTURAL SCIENCES   (Denmark)

^b NONE   (Sweden)

Author keywords

Breed; Colour stability; Cooling; Creatine monohydrate; Myoglobin species; Pork

Indexed keywords

SUS SCROFA;

EID: 30844469508     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2005.09.024     Document Type: Article

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