Open AccessThe Effect of Increased Pork Hot Carcass Weights on Loin Quality and Palatability
Author(s) -
Annie B Lerner,
A. C. Dilger,
D. A. King,
D. D. Boler,
E. A. Rice,
H. E. Price,
Jason C Woodworth,
Joel M. DeRouchey,
J. M. Gonzalez,
Michael D. Tokach,
Robert D. Goodband,
S. D. Shackelford,
S. S. Dritz,
T. G. O’Quinn,
T. L. Wheeler
Publication year - 2019
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/mmb2019.0012
Subject(s) - palatability , loin , tenderness , flavor , food science , marbled meat , roasting , zoology , chemistry , sensory analysis , biology