Quality characteristics of fresh loin and cooked ham muscles as affected by genetic background of commercial pigs.

Animals Body Composition / genetics Breeding Cooking Female Food Quality Humans Male Meat Products / analysis Muscle, Skeletal / chemistry Pork Meat / analysis Sus scrofa / genetics
Growth Immunocastration Leanness Meat quality Sensory quality

Journal

Meat science
ISSN: 1873-4138
Titre abrégé: Meat Sci
Pays: England
ID NLM: 101160862

Informations de publication

Date de publication:
Feb 2021
Historique:
received: 17 04 2020
revised: 14 10 2020
accepted: 19 10 2020
pubmed: 2 11 2020
medline: 1 7 2021
entrez: 1 11 2020
Statut: ppublish

Résumé

This study was performed to investigate meat quality traits of loin and ham of commercial pigs as affected by genetic differences in carcass and growth traits of the parent lines. Three hybrid sow lines were crossbred with two types of Belgian Piétrain with different breeding goals (BP

Identifiants

DOI: 10.1016/j.meatsci.2020.108352 PMID: 33130355
pubmed: 33130355
pii: S0309-1740(20)30784-1
doi: 10.1016/j.meatsci.2020.108352
pii:
doi:

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

108352

Informations de copyright

Copyright © 2020 Elsevier Ltd. All rights reserved.

Auteurs

E Kowalski (E)

Ghent University, Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Sciences and Aquatic Ecology, Ghent, Belgium; Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Animal Sciences Unit, Melle, Belgium.

M Aluwé (M)

Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Animal Sciences Unit, Melle, Belgium.

E Vossen (E)

Ghent University, Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Sciences and Aquatic Ecology, Ghent, Belgium.

S Millet (S)

Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Animal Sciences Unit, Melle, Belgium.

B Ampe (B)

Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Animal Sciences Unit, Melle, Belgium.

S De Smet (S)

Ghent University, Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Sciences and Aquatic Ecology, Ghent, Belgium. Electronic address: stefaan.desmet@UGent.be.

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Classifications MeSH

questionsmedicales.fr › Eucaryotes › Animaux › Quality characteristics of fresh loin and...
questionsmedicales.fr › Phénomènes physiologiques › Constitution physique › Composition corporelle › Quality characteristics of fresh loin and...
questionsmedicales.fr › Phénomènes génétiques › Sélection › Quality characteristics of fresh loin and...
questionsmedicales.fr › Technologie, industrie et agriculture › Industrie › Industrie alimentaire › Manipulation des aliments › Cuisine (activité) › Quality characteristics of fresh loin and...
questionsmedicales.fr › Environnement et santé publique › Santé publique › Qualité alimentaire › Quality characteristics of fresh loin and...
questionsmedicales.fr › Eucaryotes › Animaux › Chordés › Vertébrés › Mammifères › Eutheria › Primates › Haplorhini › Catarrhini › Hominidae › Humains › Quality characteristics of fresh loin and...
questionsmedicales.fr › Aliments et boissons › Aliments › Viande › Produits carnés › Quality characteristics of fresh loin and...
questionsmedicales.fr › Tissus › Muscles › Muscle strié › Muscles squelettiques › Quality characteristics of fresh loin and...
questionsmedicales.fr › Aliments et boissons › Aliments › Viande › Viande rouge › Viande de porc › Quality characteristics of fresh loin and...
questionsmedicales.fr › Eucaryotes › Animaux › Chordés › Vertébrés › Mammifères › Eutheria › Artiodactyla › Suidae › Sus scrofa › Quality characteristics of fresh loin and...