Relationships between biochemical characteristics and meat quality of Longissimus thoracis and Semimembranosus muscles in five porcine lines

Meat Science

Volumn 80, Issue 3, 2008, Pages 927-933

  Gil, Marta ^a   Delday, Margaret I ^b   Gispert, Marina ^a   i Furnols, Maria Font ^a   Maltin, Charlotte M ^b   Plastow, Graham S ^c   Klont, Ronald ^c   Sosnicki, Andrzej A ^d   Carrión, Domingo ^e  

^a IRTA   (Spain)

^b ROWETT RESEARCH INSTITUTE   (United Kingdom)

^c PIC Germany   (Germany)

^d PIC North America   (United States)

^e GENUS PLC   (United States)

Author keywords

Meat quality; Muscle fibre composition; Pig genetics

Indexed keywords

ANIMALIA; PIERIS BRASSICAE; SUIDAE; SUS;

EID: 50249108372     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2008.04.016     Document Type: Article

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