Sensory evaluations of porcine longissimus dorsi muscle: Relationships with postmortem meat quality traits and muscle fiber characteristics

Meat Science

Volumn 83, Issue 4, 2009, Pages 731-736

  Nam, Y J ^a   Choi, Y M ^a   Lee, S H ^a   Choe, J H ^a   Jeong, D W ^a   Kim, Y Y ^b   Kim, B C ^a  

^a Korea University   (South Korea)

^b Seoul National University   (South Korea)

Author keywords

Histochemical characteristics; Pork; Postmortem meat quality; Sensory evaluation

Indexed keywords

SUS;

EID: 70249121491     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.08.015     Document Type: Article

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