Fresh meat quality and further processing characteristics of shoulders from finishing pigs fed ractopamine hydrochloride (Paylean)

Journal of Animal Science

Volumn 90, Issue 13, 2012, Pages 5122-5134

  Tavarez M A ^a   Boler, D D ^a,e   Carr, S N ^b   Ritter, M J ^b   Petry, D B ^c   Souza, C M ^d   Killefer, J ^a,f   Mckeith, F K ^a   Dilger, A C ^a  

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

^b ELANCO ANIMAL HEALTH   (United States)

^c Triumph Foods LLC   (United States)

^d Busseto Foods Inc   (United States)

^e OHIO STATE UNIVERSITY   (United States)

^f OREGON STATE UNIVERSITY   (United States)

Author keywords

Coppa; Cottage bacon; Pork; Processing; Ractopamine hydrochloride; Shoulder

Indexed keywords

BETA ADRENERGIC RECEPTOR STIMULATING AGENT; PHENETHYLAMINE DERIVATIVE; RACTOPAMINE;

ANIMAL; ANIMAL FOOD; ARTICLE; DIET SUPPLEMENTATION; FEMALE; MALE; MEAT; PHYSIOLOGY; SKELETAL MUSCLE; STANDARD; SWINE;

ADRENERGIC BETA-AGONISTS; ANIMAL FEED; ANIMALS; DIETARY SUPPLEMENTS; FEMALE; MALE; MEAT; MUSCLE, SKELETAL; PHENETHYLAMINES; SUS SCROFA;

EID: 84882700478     PISSN: 00218812     EISSN: 15253163     Source Type: Journal    
DOI: 10.2527/jas.2012-5438     Document Type: Article

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