Jeremiah et al., 1999 - Google Patents
The influence of breed, gender, and PSS (Halothane) genotype on meat quality, cooking loss, and palatability of porkJeremiah et al., 1999
- Document ID
- 9033898153991345622
- Author
- Jeremiah L
- Gibson J
- Gibson L
- Ball R
- Aker C
- Fortin A
- Publication year
- Publication venue
- Food research international
External Links
Snippet
A total 851 swine of four breeds (Duroc, Hampshire, Landrace, and Yorkshire), three genders (barrows, gilts, and boars) and two PSS (halothane) genotypes (carriers and non- carriers of the halothane gene) were evaluated for meat quality, cooking, and palatability …
- 235000013372 meat 0 title abstract description 218
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
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