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Annals of Animal Science
Volume 20 (2020): Issue 2 (April 2020)
Open Access
Meat Texture Profile and Cutting Strength Analyses of Pork Depending on Breed and Age
Władysław Migdał
Władysław Migdał
Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Krakow
Kraków, Poland
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Migdał, Władysław
,
Marian Różycki
Marian Różycki
National Research Institute of Animal Production
Kraków, Poland
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Różycki, Marian
,
Aurelia Mucha
Aurelia Mucha
National Research Institute of Animal Production
Kraków, Poland
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Mucha, Aurelia
,
Mirosław Tyra
Mirosław Tyra
National Research Institute of Animal Production
Kraków, Poland
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Tyra, Mirosław
,
Małgorzata Natonek-Wiśniewska
Małgorzata Natonek-Wiśniewska
National Research Institute of Animal Production
Kraków, Poland
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Natonek-Wiśniewska, Małgorzata
,
Maria Walczycka
Maria Walczycka
Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Krakow
Kraków, Poland
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Walczycka, Maria
,
Piotr Kulawik
Piotr Kulawik
Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Krakow
Kraków, Poland
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Kulawik, Piotr
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Ewelina Węsierska
Ewelina Węsierska
Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Krakow
Kraków, Poland
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Węsierska, Ewelina
,
Marzena Zając
Marzena Zając
Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Krakow
Kraków, Poland
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Zając, Marzena
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Joanna Tkaczewska
Joanna Tkaczewska
Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Krakow
Kraków, Poland
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Tkaczewska, Joanna
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Łukasz Migdał
Łukasz Migdał
Department of Genetics and Animal Breeding, Faculty of Animal Science, University of Agriculture in Krakow
Kraków, Poland
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Migdał, Łukasz
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Katarzyna Krępa-Stefanik
Katarzyna Krępa-Stefanik
Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Krakow
Kraków, Poland
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Krępa-Stefanik, Katarzyna
May 04, 2020
Annals of Animal Science
Volume 20 (2020): Issue 2 (April 2020)
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Published Online:
May 04, 2020
Page range:
677 - 692
Received:
Nov 26, 2018
Accepted:
Nov 20, 2019
DOI:
https://doi.org/10.2478/aoas-2019-0085
Keywords
pigs
,
meat parameters
,
texture profile
,
shear force
© 2020 Władysław Migdał et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
