The Relation Between Intramuscular Fat Level in the Longissimus Muscle and the Quality of Pig Carcasses and Meat

Categoria dell'articolo: Quality and Safety of Animal Origin Products

Pubblicato online: 29 ott 2015

Pagine: 1031 - 1041

Ricevuto: 21 nov 2014

Accettato: 24 giu 2015

DOI: https://doi.org/10.1515/aoas-2015-0046

Parole chiave

pigs, intramuscular fat, meat quality, carcass traits

© by Arkadiusz Pietruszka

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.