Influence of dietary fat on pork eating quality

Meat Science

Volumn 92, Issue 4, 2012, Pages 366-373

  Alonso, Verónica ^a   Najes, Luis M ^a   Provincial, Laura ^a   Guillén, Elena ^a   Gil, Mario ^a   Roncalés, Pedro ^a   Beltrán, José A ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

Dietary fat; Fatty acid composition; Pork quality; Sensory analysis

Indexed keywords

ANIMAL FAT; BASAL DIET; CALCIUM SOAPS; DIETARY FAT; EATING QUALITY; FATTY ACID COMPOSITION; MEAT QUALITY; PALM OIL; SENSORY ANALYSIS; SENSORY ATTRIBUTES; SHEAR FORCE; SOYABEAN OIL;

ANIMALS; NUTRITION; PH EFFECTS; VEGETABLE OILS;

MEATS;

ANIMALIA; GLYCINE MAX; PIERIS BRASSICAE; SUIDAE;

FAT; FATTY ACID; LARD; PALM OIL; SOYBEAN OIL; VEGETABLE OIL;

ABDOMINAL SUBCUTANEOUS FAT; ANIMAL; ANIMAL DISEASE; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; CROSS BREEDING; FAT INTAKE; FOOD QUALITY; GROWTH, DEVELOPMENT AND AGING; HUMAN; LIPID DIET; LIPID METABOLISM; MALE; MEAT; MECHANICS; METABOLISM; PH; PHYSICAL CHEMISTRY; PRINCIPAL COMPONENT ANALYSIS; RANDOMIZED CONTROLLED TRIAL; SENSATION; SKELETAL MUSCLE; SWINE; TALLOW;

ANIMALS; CROSSES, GENETIC; DIET, HIGH-FAT; DIETARY FATS; FATS; FATTY ACIDS; FOOD QUALITY; HUMANS; HYDROGEN-ION CONCENTRATION; LIPID METABOLISM; MALE; MEAT; MECHANICAL PHENOMENA; MUSCLE, SKELETAL; PHYSICOCHEMICAL PHENOMENA; PLANT OILS; PRINCIPAL COMPONENT ANALYSIS; SENSATION; SOYBEAN OIL; SUBCUTANEOUS FAT, ABDOMINAL; SUS SCROFA;

EID: 84865540467     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.01.004     Document Type: Article

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