Effect of vitamin E on changes in phosphorus compounds assessed by (31)P NMR spectroscopy and ATPase from postmortem muscle samples and meat quality of pigs

atp atpasa atpase calidad carne de cerdo cerdo meat texture metabolism metabolisme metabolismo muscle muscles porcin pork quality suplementos supplements swine textura de la carne texture de la viande viande porcine vitamin e vitamina e vitamine e