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

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