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Effects of red clov...
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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 ...
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Elsevier,1999
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printrdacarrier
Numbers
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LIBRIS-ID:oai:DiVA.org:hig-41201
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https://urn.kb.se/resolve?urn=urn:nbn:se:hig:diva-41201URI
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https://doi.org/10.1016/s0950-3293(99)00006-3DOI
Supplementary language notes
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Language:English
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Summary in:English
Part of subdatabase
Classification
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Subject category:ref swepub-contenttype
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Subject category:art swepub-publicationtype
Notes
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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
Added entries (persons, corporate bodies, meetings, titles ...)
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Lundström, KSLU
(author)
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Jonsäll, AnetteUppsala universitet(Swepub:hig)anejol
(author)
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Lundh, TSLU
(author)
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Uppsala universitetSLU
(creator_code:org_t)
Related titles
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In:Food Quality and Preference: Elsevier10:4-5, s. 299-3030950-32931873-6343
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