Consumer eating quality and physicochemical traits of pork Longissimus and Semimembranosus differed between genetic lines

Li, X., Hastie, M., Warner, R.D. et al. (6 more authors) (2024) Consumer eating quality and physicochemical traits of pork Longissimus and Semimembranosus differed between genetic lines. Meat Science, 218. 109631. ISSN 0309-1740

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Item Type: Article
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© 2024 The Authors. This is an open access article under the terms of the Creative Commons Attribution License (CC-BY 4.0), which permits unrestricted use, distribution and reproduction in any medium, provided the original work is properly cited.

Keywords: Collagen, Intramuscular fat (IMF), pH, Sensory evaluation, Check-all-that-apply (CATA), Biometrics
Dates:
  • Published: December 2024
  • Published (online): 20 August 2024
  • Accepted: 14 August 2024
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Biological Sciences (Leeds) > School of Biology (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 02 Sep 2024 10:12
Last Modified: 02 Sep 2024 10:12
Status: Published
Publisher: Elsevier
Identification Number: 10.1016/j.meatsci.2024.109631
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