Meat quality of British crossbred pigs
- 1 July 1978
- journal article
- research article
- Published by Elsevier BV in Livestock Production Science
- Vol. 5 (3), 265-275
- https://doi.org/10.1016/0301-6226(78)90054-4
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
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- The heritability of pH1 in longissimus dorsi muscle in landrace and large white pigsLivestock Production Science, 1975
- A national survey of muscle pH values in commercial pig carcassesInternational Journal of Food Science & Technology, 1975
- Genetic aspects of meat quality in pigsGenetics Selection Evolution, 1972
- Meat Quality as a Selection Criterion in the PigZeitschrift für Tierzüchtung und Züchtungsbiologie, 1970
- The assessment of pig meat paleness by reflectance photometryAnimal Science, 1969
- The incidence of watery muscle in commercial British pigsInternational Journal of Food Science & Technology, 1966
- A note on the heritability of muscle colour in pigsAnimal Science, 1965