Effect of hot carcass weight on loin, ham, and belly quality from pigs sourced from a commercial processing facility1,2,3
Author:
Affiliation:
1. Department of Animal Sciences, University of Illinois, Urbana-Champaign 61801
2. Smithfield Foods, Denison, IA 51442
3. USDA, ARS, U.S. Meat Animal Research Center, Clay Center, NE 68933
Funder
National Pork Board
Publisher
Oxford University Press (OUP)
Subject
Genetics,Animal Science and Zoology,General Medicine,Food Science
Link
http://academic.oup.com/jas/article-pdf/95/11/4958/27691485/4958.pdf
Reference26 articles.
1. Official methods and recommended practices of the AOCS;American Oil Chemists' Society (AOCS),1998
2. Correlation of fresh muscle firmness with sensory characteristics of pork loins destined for a quality focused market;Arkfeld;J. Anim. Sci.,2015
3. Characterization of variability in pork carcass composition and primal quality;Arkfeld;J. Anim. Sci.,2017
4. Effects of marketing group on the quality of fresh and cured hams sourced from a commercial processing facility;Arkfeld;J. Anim. Sci.,2016
5. Pork loin quality is not indicative of fresh belly or fresh and cured ham quality;Arkfeld;J. Anim. Sci.,2016
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