Correlation of fresh muscle firmness with sensory characteristics of pork loins destined for a quality focused market

Boler?D. D.

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Correlation of fresh muscle firmness with sensory characteristics of pork loins destined for a quality focused market

机译：新鲜肌肉紧实度与猪肉里脊肉的感官特征的相关性，将以质量为重点的市场

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《Journal of animal science》 |2015年第10期|共页
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Boler?D. D.;
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中图分类畜牧、动物医学、狩猎、蚕、蜂;
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1. Correlation of fresh muscle firmness with sensory characteristics of pork loins destined for a quality focused market [J] . Journal of Animal Science . 2015,第10期

机译：新鲜肌肉的相关性与猪肉腰部感官特征的相关性，用于质量集中的市场
2. Correlation of fresh muscle firmness with sensory characteristics of pork loins destined for a quality focused market [J] . Boler?D. D. Journal of animal science . 2015,第10期

机译：新鲜肌肉紧实度与猪肉里脊肉的感官特征的相关性，将以质量为重点的市场
3. Correlations of trained panel sensory values of cooked pork with fatty acid composition, muscle fiber type, and pork quality characteristics in Berkshire pigs [J] . D.W. Jeong, Y.M. Choi, S.H. Lee, Meat Science . 2010,第3期

机译：伯克希尔猪熟猪肉经训练的小组感官值与脂肪酸成分，肌纤维类型和猪肉品质特征的相关性
4. The effects of immunocastration on meat quality and sensory properties of pork loins [C] . J. Y. Jeong, J. H. Choi, D. J. Han, Congress of the International Pig Veterinary Society . 2008

机译：免疫截止对猪腰肉质和感官特性的影响
5. The impacts of intramuscular fat content and other biochemical attributes of fresh pork loins on sensory characteristics [D] . Rincker, Phillip John 2007

机译：鲜猪肉里脊肉的肌内脂肪含量和其他生化特性对感觉特征的影响
6. Correlation comparisons among early postmortem loin quality and aged loin and pork chop quality characteristics between finishing pigs from either Duroc or Pietrain sires [O] . Jessica E Lowell, Emily D Schunke, Bailey N Harsh, 2018

机译：杜洛克（Doroc）或皮特兰特（Pirtrain）母猪的后期死猪里脊肉质量与成年猪和猪排质量特征之间的相关比较
7. Color stability and sensory characteristics of fresh and enhanced pork loins from immunologically castrated barrows [O] . K. A. Jones-Hamlow, M. A. Tavárez, D. D. Boler, 2015

机译：从免疫阉割兵工中的新鲜和增强猪肉腰部的颜色稳定性和感官特征
8. Effect of Low Dose Irradiation on the Microbial and Sensory Characteristics of Fresh Pork Loins. Final Report [R] . Olson, D. G., Rust, R. E., Kraft, A. A., 1986

机译：低剂量辐照对鲜猪肉腰果微生物和感官特性的影响。总结报告

Correlation of fresh muscle firmness with sensory characteristics of pork loins destined for a quality focused market

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