onr:"swepub:oai:DiVA.org:hig-41201"
Search: onr:"swepub:oai:DiVA.org:hig-41201" > Effects of red clov...
- 1 of 1
- Previous record
- Next record
- To hitlist
- Johansson, LUppsala universitet (author)
Effects of red clover silage and ageing time on sensory characteristics and cooking losses of loin (M. longissimus dorsi) from Hampshire crosses with and without the RN− allele
- Article/chapterEnglish1999
Publisher, publication year, extent ...
- Elsevier,1999
- printrdacarrier
Numbers
- LIBRIS-ID:oai:DiVA.org:hig-41201
- https://urn.kb.se/resolve?urn=urn:nbn:se:hig:diva-41201URI
- https://doi.org/10.1016/s0950-3293(99)00006-3DOI
Supplementary language notes
- Language:English
- Summary in:English
Part of subdatabase
- SwePubSwePub
Classification
Notes
- The study concerns the effects of red clover silage (silage) and ageing time on sensory characteristics and cooking loss of loin from Hampshire crosses with and without the RN− allele. Half of each litter received conventional feed and the other half conventional feed with admixed red clover silage. Loins were aged at 4°C (4 and 8 days), prepared at 150° to 68°C and sensory evaluated by descriptive analyses. RN− carriers had loins of higher meat taste intensity and a more acidulous taste than non-carriers. Meat taste intensity and tenderness increased as ageing time increased while acidulous taste decreased. Loins, aged 4 days, from conventionally fed pigs were juicier than those of silage-fed pigs. RN− carriers had a greater total cooking loss than non-carriers
Subject headings and genre
- LANTBRUKSVETENSKAPER Lantbruksvetenskap, skogsbruk och fiske Livsmedelsvetenskap hsv//swe
- AGRICULTURAL SCIENCES Agriculture, Forestry and Fisheries Food Science hsv//eng
- Feed
- Red clover silage
- Pigs
- RN− allele
- Sensory analysis
- Ageing time
- Cooking loss
Added entries (persons, corporate bodies, meetings, titles ...)
- Lundström, KSLU (author)
- Jonsäll, AnetteUppsala universitet(Swepub:hig)anejol (author)
- Lundh, TSLU (author)
- Uppsala universitetSLU (creator_code:org_t)
Related titles
- In:Food Quality and Preference: Elsevier10:4-5, s. 299-3030950-32931873-6343
Internet link
Find in a library
- Food Quality and Preference (Search for host publication in LIBRIS)
To the university's database
- 1 of 1
- Previous record
- Next record
- To hitlist
Find more in SwePub
- By the author/editor
- Johansson, L
- Lundström, K
- Jonsäll, Anette
- Lundh, T
- About the subject
-
- AGRICULTURAL SCIENCES
- AGRICULTURAL SCI ...
- and Agriculture Fore ...
- and Food Science
- Articles in the publication
- Food Quality and ...
- By the university
- University of Gävle
Search outside SwePub
- Extend your search to:
- Google Book Search
- Google Scholar
Kungliga biblioteket hanterar dina personuppgifter i enlighet med EU:s dataskyddsförordning (2018), GDPR. Läs mer om hur det funkar här.
Så här hanterar KB dina uppgifter vid användning av denna tjänst.
- Copyright © LIBRIS - National Library Systems
- LIBRIS.kb.se
