QUALITY ATTRIBUTES OF PORK LOIN WITH DIFFERENT LEVELS OF MARBLING FROM DUROC AND IBERIAN CROSS

Autor:	Antonia García Ruiz, Maria Cristina Utrilla, Almudena Soriano
Rok vydání:	2010
Předmět:	Iberian pig Fat content Marbled meat biology.animal_breed Environmental adaptation Biology Loin biology.organism_classification Sensory analysis Intramuscular fat Food science Safety Risk Reliability and Quality Aroma Food Science
Zdroj:	Journal of Food Quality. 33:802-820
ISSN:	0146-9428
Popis:	In the present study, the effect of marbling level of pork and the quality attributes of pork loins obtained from 42 pure Duroc × pure Iberian pigs (21 castrates, 21 sows) were studied. Generally, sex had less influence than degree of marbling on loin quality: results for physicochemical characteristics and color were similar for castrates and sows, whereas differences in marbling prompted significant differences (P
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::948418b6364bf7128c7a4d92d9936027 https://doi.org/10.1111/j.1745-4557.2010.00352.x Zobrazit plný text záznamu Plný text ve formátu PDF