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Effects of red clov...
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Jonsäll, AnetteUppsala universitet
(author)
Effects of red clover silage and RN genotype on sensory quality of prolonged frozen stored pork (M. Longissimus dorsi)
- Article/chapterEnglish2000
Publisher, publication year, extent ...
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Elsevier,2000
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printrdacarrier
Numbers
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LIBRIS-ID:oai:DiVA.org:hig-41202
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https://urn.kb.se/resolve?urn=urn:nbn:se:hig:diva-41202URI
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https://doi.org/10.1016/s0950-3293(00)00010-0DOI
Supplementary language notes
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Language:English
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Summary in:English
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Subject category:ref swepub-contenttype
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Subject category:art swepub-publicationtype
Notes
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The aim of this project was to study the sensory quality and cooking loss of frozen stored pork loins from pigs with and without the RN− allele, fed conventional feed with and without an admixture of red clover silage. Loins (M. Longissimus dorsi) from 29 three-way cross-bred slaughter pigs (Swedish landrace x Yorkshire sows and Hampshire sires) were vacuum-packed, frozen and stored at −20°C for 1 year. A descriptive test, conventional profiling, was performed by a selected and trained seven-member panel. The loins from RN− carrier pigs scored higher for acidulous taste, juiciness and tenderness, and had a higher cooking loss, than those from non-carriers. Most of the pork without a fat layer was acceptable to eat after 1 year of frozen storage but pork loins from pigs fed silage scored higher for off-flavour and acidulous taste than the ones from pigs fed conventional feed.
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Johansson, L.Uppsala universitet
(author)
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Lundström, K.SLU
(author)
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Uppsala universitetSLU
(creator_code:org_t)
Related titles
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In:Food Quality and Preference: Elsevier11:5, s. 371-3760950-32931873-6343
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