Relationships among instrumental tenderness parameters, meat quality traits, and histochemical characteristics in porcine Longissimus dorsi muscle

Food Science and Biotechnology

Volumn 17, Issue 5, 2008, Pages 965-970

  Shin, Han Gyol ^a   Choi, Young Min ^a   Nam, Yun Ju ^a   Lee, Sang Hoon ^a   Choe, Jee Hwan ^a   Jeong, Da Woon ^a   Kim, Byoung Chul ^a  

^a Korea University   (South Korea)

Author keywords

Muscle fiber; Pork quality; Tenderness; Texture profile analysis; Warner bratzler shear force

Indexed keywords

SUS;

EID: 56249113826     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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