Quality of Processed Pork Influence of RN genotype and processing conditions

作者: Anja Hullberg

DOI:

关键词:

摘要:

参考文章(101)
K Rosenvold, J S Petersen, H N Lwerke, S K Jensen, M Therkildsen, A H Karlsson, H S Møller, H J Andersen, Muscle glycogen stores and meat quality as affected by strategic finishing feeding of slaughter pigs. Journal of Animal Science. ,vol. 79, pp. 382- 391 ,(2001) , 10.2527/2001.792382X
D. S. Mottram, Some aspects of the chemistry of meat flavour Springer, Boston, MA. pp. 210- 230 ,(1994) , 10.1007/978-1-4615-2177-8_12
H. J. Andersen, What is pork quality Quality of meat and fat in pigs as affected by genetics and nutrition. Proceedings of the joint session of the EAAP commissions on pig production, animal genetics and animal nutrition, Zurich, Switzerland, 25 August 1999. pp. 15- 26 ,(2000)
D. E Johnston, M. K. Knight, D. A. Ledward, The chemistry of muscle-based foods The chemistry of muscle-based foods.. ,(1992)
P. K. Nanda, B. D. Sharma, Sushil Kumar, Optimization of short term tumbling schedule for the processing of cured and restructured buffalo meat blocks Indian Journal of Animal Sciences. ,vol. 72, pp. 684- 688 ,(2002)
B Lebret, P Le Roy, G Monin, L Lefaucheur, J C Caritez, A Talmant, J M Elsen, P Sellier, Influence of the Three RN Genotypes on Chemical Composition, Enzyme Activities, and Myofiber Characteristics of Porcine Skeletal Muscle Journal of Animal Science. ,vol. 77, pp. 1482- 1489 ,(1999) , 10.2527/1999.7761482X
Reiner Hamm, Biochemistry Of Meat Hydration Advances in Food Research. ,vol. 10, pp. 355- 463 ,(1961) , 10.1016/S0065-2628(08)60141-X