The influence of pork quality traits and muscle fiber characteristics on the eating quality of pork from various breeds

Meat Science

Volumn 90, Issue 2, 2012, Pages 284-291

  Lee, S H ^a   Choe, J H ^a   Choi, Y M ^a   Jung, K C ^a   Rhee, M S ^a   Hong, K C ^a   Lee, S K ^b   Ryu, Y C ^c   Kim, B C ^a  

^a Korea University   (South Korea)

^b Kangwon National University   (South Korea)

^c Jeju National University   (South Korea)

Author keywords

Eating quality traits; Multiple regression analysis; Muscle fiber characteristics; Pig breeds; Pork quality traits

Indexed keywords

EATING QUALITY; MULTIPLE REGRESSION ANALYSIS; MUSCLE FIBER CHARACTERISTICS; PIG BREEDS; PORK QUALITY TRAITS;

FIBERS; MAMMALS; MEATS; MUSCLE; REGRESSION ANALYSIS;

QUALITY CONTROL;

SUIDAE;

MYOSIN IIB;

ANIMAL; ARTICLE; BREEDING; COMPARATIVE STUDY; COOKING; MEAT; METABOLISM; PHENOTYPE; SLOW MUSCLE FIBER; STATISTICAL MODEL; SWINE; TASTE;

ANIMALS; BREEDING; COOKING; LINEAR MODELS; MEAT; MUSCLE FIBERS, SLOW-TWITCH; NONMUSCLE MYOSIN TYPE IIB; PHENOTYPE; SWINE; TASTE;

EID: 80555150733     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.07.012     Document Type: Article

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