The relation of blood glucose level to muscle fiber characteristics and pork quality traits

Meat Science

Volumn 83, Issue 1, 2009, Pages 62-67

  Choe, J H ^a   Choi, Y M ^a   Lee, S H ^a   Nam, Y J ^a   Jung, Y C ^b   Park, H C ^c   Kim, Y Y ^d   Kim, B C ^a  

^a Korea University   (South Korea)

^b Jung P and C Institute   (South Korea)

^c Dasan jong don   (South Korea)

^d Seoul National University   (South Korea)

Author keywords

Blood glucose; Glycolytic rate; Muscle fiber characteristics; Pork quality; Protein solubility

Indexed keywords

SUIDAE;

EID: 67349122291     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.03.011     Document Type: Article

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