Significance of porcine fat quality in meat technology: A review

Food Reviews International

Volumn 23, Issue 2, 2007, Pages 175-198

  Hugo, Arno ^a   Roodt, Eileen ^a  

^a UNIVERSITY OF THE FREE STATE   (South Africa)

Author keywords

Backfat; Criteria; Fat; Fatty acid; Health; Meat processing; Metabolism; Pigs; Quality

Indexed keywords

BACKFAT; CRITERIA; FAT; MEAT PROCESSING; PIGS;

CURING; EMULSIFICATION; EMULSIONS; FATTY ACIDS; HEALTH; IMAGE QUALITY; METABOLISM; MUSCLE; THERMAL PROCESSING (FOODS);

MEATS;

SUIDAE; SUS;

EID: 33947118307     PISSN: 87559129     EISSN: 15256103     Source Type: Journal    
DOI: 10.1080/87559120701225037     Document Type: Review

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