Pork tenderness and postmortem tenderization: Correlations with meat quality traits and the impact of sire line

Journal of Muscle Foods

Volumn 21, Issue 3, 2010, Pages 529-544

  Dilger, A C ^a   Rincker, P J ^a   Eggert, J M ^b   Mckeith, F K ^a   Killefer, J ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

^b MONSANTO COMPANY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FAT CONTENTS; MEAT QUALITY; PRODUCTION FACILITY; QUALITY MEASUREMENTS; SHEAR FORCE; WATER HOLDING CAPACITY;

MEATS; WATER CONTENT;

QUALITY CONTROL;

SUIDAE;

EID: 78649473893     PISSN: 10460756     EISSN: 17454573     Source Type: Journal    
DOI: 10.1111/j.1745-4573.2009.00201.x     Document Type: Article

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