Comparision of carcass characteristics, meat quality, and fatty acid profiles between Duroc and corssbred pigs (Duroc × Korean native pig)
暂无分享,去创建一个
[1] Kyuho Cho,et al. Comparison of Carcass Characteristics, Meat Quality, Amino Acids Contents, and Fatty Acid Profiles of Korea Native Pig by Gender , 2013 .
[2] J. Beltrán,et al. Effect of crossbreeding and gender on meat quality and fatty acid composition in pork. , 2009, Meat science.
[3] 이정일,et al. 돼지 품종의 교배조합간 육질특성 비교 , 2008 .
[4] 김진형,et al. 재래돼지의 성별에 따른 육질, 영양학적 조성 및 관능특성 비교 , 2007 .
[5] P. Seong,et al. Carcass Yields and Meat Quality by Live Weight of Korean Native Black Pigs , 2007 .
[6] 김수정,et al. The Influence of Pig Breeds on Qualities of Loin , 2006 .
[7] 이종문,et al. 재래흑돼지와 개량종 돼지의 도체 및 육질 특성 비교 , 2005 .
[8] J. M. Lee,et al. Comparison of Carcass and Meat Quality Characteristics between Korean Native Black Pigs and Commercial Crossbred Pigs , 2005 .
[9] H. Moon,et al. Comparison of Meat Quality and Physicochemical Characteristics of Pork between Korean Native Black Pigs (KNBP) and Landrace by Market Weight , 2005 .
[10] M. T. Pacchioli,et al. Effect of age at slaughter on carcass traits and meat quality of Italian heavy pigs. , 2003, Journal of animal science.
[11] P. Purslow,et al. The effect of ageing on the water-holding capacity of pork: role of cytoskeletal proteins. , 2001, Meat science.
[12] J. Wood,et al. Comparison of physicochemical properties of pork from 4 different pig breeds. , 2000 .
[13] J. E. Edwards,et al. Effect of lairage time on levels of stress and meat quality in pigs , 1998 .
[14] H. Martens. PHYSIOLOGIE DER MUSKULATUR UND DAS MHS-GEN DES SCHWEINES: ZUR DISKUSSION UM EINE ELIMINIERUNG DES MUTIERTEN RYANODIN-REZEPTORS AUS DER DEUTSCHEN SCHWE INEZUCHT , 1998 .
[15] I. Hansson,et al. Effects of outdoor rearing and sire breed (Duroc or Yorkshire) on carcass composition and sensory and technological meat quality. , 1997, Meat science.
[16] A. Watanabe,et al. The effects of the ultimate pH of meat on tenderness changes during ageing. , 1996, Meat science.
[17] A. Ouali,et al. Relationships between post-mortem pH changes and some traits of sensory quality in veal. , 1994, Meat science.
[18] M. Gispert,et al. The effects of breed and halothane sensitivity on pig meat quality. , 1993, Meat science.
[19] N. D. Cameron,et al. Fatty acid composition of lipid in Longissimus dorsi muscle of Duroc and British Landrace pigs and its relationship with eating quality. , 1991, Meat science.
[20] N. D. Cameron,et al. Comparison of Duroc and British landrace pigs for meat a and eating quality. , 1990, Meat science.
[21] A. Langlois,et al. Comparisons of Three-Way and Backcross Swine: II. Wholesale Cuts and Meat Quality , 1989 .
[22] K. Honikel. How to Measure the Water-Holding Capacity of Meat? Recommendation of Standardized Methods , 1987 .
[23] G. Eikelenboom,et al. Evaluation and Control of Meat Quality in Pigs , 1987, Current Topics in Veterinary Medicine and Animal Science.
[24] T. R. Dutson. RELATIONSHIP OF pH AND TEMPERATURE TO DISRUPTION OF SPECIFIC MUSCLE PROTEINS AND ACTIVITY OF LYSOSOMAL PROTEASES , 1983 .
[25] P. V. Harris,et al. INFLUENCE OF pH AND FIBER CONTRACTION STATE UPON FACTORS AFFECTING THE TENDERNESS OF BOVINE MUSCLE , 1973 .
[26] E J BRISKEY,et al. ETIOLOGICAL STATUS AND ASSOCIATED STUDIES OF PALE, SOFT, EXUDATIVE PORCINE MUSCULATURE. , 1964, Advances in food research.
[27] J. Folch,et al. A simple method for the isolation and purification of total lipides from animal tissues. , 1957, The Journal of biological chemistry.
[28] W. Denis,et al. NITROGEN DETERMINATIONS BY DIRECT NESSLERIZATION III. AMMONIA IN URINE , 1916 .