Meat Texture Profile and Cutting Strength Analyses of Pork Depending on Breed and Age

Authors

Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Krakow, Kraków, Poland

National Research Institute of Animal Production, Kraków, Poland

National Research Institute of Animal Production, Kraków, Poland

National Research Institute of Animal Production, Kraków, Poland

National Research Institute of Animal Production, Kraków, Poland

Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Krakow, Kraków, Poland

Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Krakow, Kraków, Poland

Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Krakow, Kraków, Poland

Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Krakow, Kraków, Poland

Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Krakow, Kraków, Poland

Department of Genetics and Animal Breeding, Faculty of Animal Science, University of Agriculture in Krakow, Kraków, Poland

Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Krakow, Kraków, Poland