𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Muscle glycogen level and meat quality in pigs of different halothane genotypes

✍ Scribed by Maria Kocwin-Podsiadla; W. Przybylski; Jolanta Kuryl; A. Talmant; G. Monin

Book ID
116129906
Publisher
Elsevier Science
Year
1995
Tongue
English
Weight
480 KB
Volume
40
Category
Article
ISSN
0309-1740

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Texture and rheological properties of me
Texture and rheological properties of meat from pigs of different halothane genotypes
✍ Lachowicz, Kazimierz; Gajowiecki, Leszek; Dvorak, Josef; Czarnecki, Roman; Oryl, πŸ“‚ Article πŸ“… 1998 πŸ› John Wiley and Sons 🌐 English βš– 196 KB

The e †ects of halothane genotype (NN, Nn and nn) in pigs on meat texture, rheological properties, Ðbre diameter, area of intramuscular fat, pH, colour, drip loss, cooking loss and yield of cooked and of smoked loin were examined. Cooked and smoked meat of NN pigs exhibited lower hardness, gumminess