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

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

Annals of Animal Science
Volume 20 (2020): Issue 2 (April 2020)
By: Władysław Migdał,  Marian Różycki,  Aurelia Mucha,  Mirosław Tyra,  Małgorzata Natonek-Wiśniewska,  Maria Walczycka,  Piotr Kulawik,  Ewelina Węsierska,  Marzena Zając,  Joanna Tkaczewska,  Łukasz Migdał and  Katarzyna Krępa-Stefanik  
Open Access
|May 2020
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DOI: https://doi.org/10.2478/aoas-2019-0085 | Journal eISSN: 2300-8733 | Journal ISSN: 1642-3402
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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: Volume open
Keywords:
pigs,
meat parameters,
texture profile,
shear force
Related subjects:
Life sciences,
Biotechnology,
Zoology,
Medicine,
Veterinary medicine

© 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.

Volume 20 (2020): Issue 2 (April 2020)
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