Meat Texture Profile and Cutting Strength Analyses of Pork Depending on Breed and Age
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Authors
Władysław Migdał
Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Krakow, Kraków, Poland
Marian Różycki
National Research Institute of Animal Production, Kraków, Poland
Aurelia Mucha
National Research Institute of Animal Production, Kraków, Poland
Mirosław Tyra
National Research Institute of Animal Production, Kraków, Poland
Małgorzata Natonek-Wiśniewska
National Research Institute of Animal Production, Kraków, Poland
Maria Walczycka
Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Krakow, Kraków, Poland
Piotr Kulawik
Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Krakow, Kraków, Poland
Ewelina Węsierska
Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Krakow, Kraków, Poland
Marzena Zając
Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Krakow, Kraków, Poland
Joanna Tkaczewska
Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Krakow, Kraków, Poland
Łukasz Migdał
Department of Genetics and Animal Breeding, Faculty of Animal Science, University of Agriculture in Krakow, Kraków, Poland
Katarzyna Krępa-Stefanik
Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Krakow, Kraków, Poland
Language: English
Page range: 677 - 692
Submitted on: Nov 26, 2018
Accepted on: Nov 20, 2019
Published on: May 4, 2020
Published by: National Research Institute of Animal Production
In partnership with: Paradigm Publishing Services
Publication frequency: 4 times per year
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© 2020 Władysław Migdał, Marian Różycki, Aurelia Mucha, Mirosław Tyra, Małgorzata Natonek-Wiśniewska, Maria Walczycka, Piotr Kulawik, Ewelina Węsierska, Marzena Zając, Joanna Tkaczewska, Łukasz Migdał, Katarzyna Krępa-Stefanik, published by National Research Institute of Animal Production
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.