Comparison of Physicochemical and Sensory Properties of Branded Pork by Feeding Probiotics and Crossbred between Korean Native and Wild Pigs

Authors :: Sung-Sil Moon
Ki-Jong Jeong
B.S. Ko
Youn-Hyoung Nam
Il-Suk Kim
S.J. Kim
Sang-Keun Jin
Source :: Journal of Animal Science and Technology. 49:99-108
Publication Year :: 2007
Publisher :: Springer Science and Business Media LLC, 2007.
Abstract: This study was carried out to investigate the physicochemical and sensory properties of branded pork by feeding probiotics and crossbred between Korean native and wild pigs. Crude protein contents showed in order of Brand A>Brand B>control (P

Subjects :: chemistry.chemical_classification
Ecology
Veterinary (miscellaneous)
technology, industry, and agriculture
Fatty acid
Biology
Biochemistry, Genetics and Molecular Biology (miscellaneous)
Crossbreed
Korean Native
chemistry
Animal Science and Zoology
Food science
health care economics and organizations
Food Science

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