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Influence of intramuscular fat content on the quality of pig meat - 1. Composition of the lipid fraction and sensory characteristics of m. longissimus lumborum

1999

Fernandez, X. | Monin, G. | Talmant, A. | Mourot, J. | Lebret, B. (INRA, Meat Research Centre, Theix, 63122 Saint-Genes Champanelle (France))

AGROVOC Keywords
abattage d'animaux acide gras biological differences breed differences breeds (animals) calidad carcass composition carne carne de cerdo cerdo composition de la carcasse corps gras croisement cruzamiento fats fatty acids grasas marbling meat muscle muscles porcin pork quality race (animal) razas (animales) sacrificio slaughtering swine tenderness ternura triglyceride triglycerides viande viande porcine
Bibliographic information
Volume 53 Issue 1
Pagination
pp. 59-65
Other Subjects
Composicion de la canal; Trigliceridos; Difference biologique; Duroc; Qualite; Crossbreeding; Landrace; Musculos; Diferencias biologicas; Acidos grasos; Tendrete
Language
English
Note
27 ref.
1999-08-15
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