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| Fältnamn | Indikatorer | Metadata |
|---|---|---|
| 000 | 02839naa a2200445 4500 | |
| 001 | oai:DiVA.org:hig-41204 | |
| 003 | SwePub | |
| 008 | 230320s2002 | |||||||||||000 ||eng| | |
| 024 | 7 | a https://urn.kb.se/resolve?urn=urn:nbn:se:hig:diva-412042 URI |
| 024 | 7 | a https://doi.org/10.1016/s0950-3293(01)00060-x2 DOI |
| 040 | a (SwePub)hig | |
| 041 | a engb eng | |
| 042 | 9 SwePub | |
| 072 | 7 | a ref2 swepub-contenttype |
| 072 | 7 | a art2 swepub-publicationtype |
| 100 | 1 | a Jonsäll, Anetteu Uppsala universitet4 aut0 (Swepub:hig)anejol |
| 245 | 1 0 | a Effects of genotype and rearing system on sensory characteristics and preference for pork (M. Longissimus dorsi) |
| 264 | 1 | b Elsevier,c 2002 |
| 338 | a print2 rdacarrier | |
| 520 | a The study concerns sensory quality, consumer preference, and thawing and cooking losses of loin muscle (M. Longissimus dorsi) from Hampshire crosses of different genotypes. Half of the pigs were organically reared, the others conventionally reared. A selected and trained panel carried out descriptive tests showing that loin from organically reared pigs scored lower for juiciness and higher for crumbliness than loin from conventionally reared pigs. Loin from RN− carriers compared with loin from non-carriers scored higher for tenderness, juiciness, acidulous taste and meat taste and lower for crumbliness. Loin from gilts scored higher for juiciness and lower for off-flavour than loin from castrated males. Two consumer tests were performed. Rearing system did not influence the consumer preference for pork loin, while RN− loins were preferred to loins from non-carriers. Neither rearing system nor genotype affected thawing or cooking losses. Loin from females, however, had higher thawing loss than loin from castrated males. | |
| 650 | 7 | a LANTBRUKSVETENSKAPERx Lantbruksvetenskap, skogsbruk och fiskex Livsmedelsvetenskap0 (SwePub)401032 hsv//swe |
| 650 | 7 | a AGRICULTURAL SCIENCESx Agriculture, Forestry and Fisheriesx Food Science0 (SwePub)401032 hsv//eng |
| 653 | a Sensory analysis | |
| 653 | a Preference | |
| 653 | a Pork | |
| 653 | a Meat quality | |
| 653 | a RN− genotype | |
| 653 | a Environment | |
| 653 | a Cooking loss | |
| 653 | a Ecological | |
| 653 | a Organic | |
| 700 | 1 | a Johansson, Lu Uppsala universitet4 aut |
| 700 | 1 | a Lundström, Ku SLU4 aut |
| 700 | 1 | a Andersson, K.Hu SLU4 aut |
| 700 | 1 | a Nilsen, A.Nu MATFORSK, Norwegian Food Research Institute, Osloveien 1, N-1430 Ås, Norway4 aut |
| 700 | 1 | a Risvik, Eu Uppsala universitet4 aut |
| 710 | 2 | a Uppsala universitetb SLU4 org |
| 773 | 0 | t Food Quality and Preferenced : Elsevierg 13:2, s. 73-80q 13:2<73-80x 0950-3293x 1873-6343 |
| 856 | 4 8 | u https://urn.kb.se/resolve?urn=urn:nbn:se:hig:diva-41204 |
| 856 | 4 8 | u https://doi.org/10.1016/s0950-3293(01)00060-x |
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