Updated estimates of HAL n and RN- effects on pork quality: Fresh and processed loin and ham

Meat Science

Volumn 86, Issue 4, 2010, Pages 949-954

  Cherel, P ^a   Glenisson J ^a   Figwer, P ^b   Pires, J ^a   Damon, M ^c   Franck, M ^b   Le Roy, P ^c  

^a FRANCE HYBRIDES ^*  (France)

^b VETAGRO SUP   (France)

^c CEMAGREF   (France)

Author keywords

HAL; Meat quality; Pork; PSE; RN; V199I

Indexed keywords

HAL; MEAT QUALITY; PORK; PSE; RN; V199I;

MEATS; OPTICAL COMMUNICATION; THERMAL PROCESSING (FOODS);

PH EFFECTS;

HYDROXYMETHYLGLUTARYL COENZYME A REDUCTASE KINASE; WATER;

ALLELE; ANIMAL; ARTICLE; COLOR; GENETICS; GENOTYPE; GLYCOLYSIS; HETEROZYGOTE; MEAT; MUTATION; PH; QUANTITATIVE TRAIT LOCUS; STANDARD; SWINE;

ALLELES; AMP-ACTIVATED PROTEIN KINASES; ANIMALS; COLOR; GENOTYPE; GLYCOLYSIS; HETEROZYGOTE; HYDROGEN-ION CONCENTRATION; MEAT; MUTATION; QUANTITATIVE TRAIT LOCI; SWINE; WATER;

SUIDAE;

EID: 77956921271     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.07.022     Document Type: Article

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