Correlations of trained panel sensory values of cooked pork with fatty acid composition, muscle fiber type, and pork quality characteristics in Berkshire pigs

Meat Science

Volumn 86, Issue 3, 2010, Pages 607-615

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

^a Korea University   (South Korea)

^b Dasan jong don   (South Korea)

Author keywords

Berkshire; Fatty acid composition; Fresh meat quality; Muscle fiber; Sensory evaluation

Indexed keywords

BERKSHIRE; FATTY ACID COMPOSITION; FRESH MEAT QUALITY; MUSCLE FIBER; SENSORY EVALUATION;

FATTY ACIDS; FIBERS; MEATS; WATER QUALITY;

MUSCLE;

FATTY ACID; WATER;

ADIPOSE TISSUE; ANIMAL; ARTICLE; CADAVER; CHEMISTRY; HUMAN; MASTICATION; MEAT; SKELETAL MUSCLE; STANDARD; SWINE; TASTE;

ADIPOSE TISSUE; ANIMALS; FATTY ACIDS; HUMANS; MASTICATION; MEAT; MUSCLE FIBERS, SKELETAL; POSTMORTEM CHANGES; SWINE; TASTE; WATER;

SUIDAE;

EID: 80051840285     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.04.011     Document Type: Article

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