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Comparison of Meat Quality and Fatty Acid Composition of
- Source :
- Korean Journal for Food Science of Animal Resources
- Publication Year :
- 2016
-
Abstract
- This study was conducted to find pork quality to meet the needs of consumers. Thus, the meat quality and fatty acid composition of longissimus muscles from purebred pigs (Landrace, Yorkshire, and Duroc) and three-way crossbred LYD pigs were compared and evaluated. Chemical compositions of longissimus muscles were significant (p
Details
- ISSN :
- 12258563
- Volume :
- 36
- Issue :
- 5
- Database :
- OpenAIRE
- Journal :
- Korean journal for food science of animal resources
- Accession number :
- edsair.pmid..........a496849dd2875fd8d9b39d186ed2b974