Sökning: onr:"swepub:oai:DiVA.org:hig-41201" >
Effects of red clov...
-
Johansson, LUppsala universitet
(författare)
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
- Artikel/kapitelEngelska1999
Förlag, utgivningsår, omfång ...
-
Elsevier,1999
-
printrdacarrier
Nummerbeteckningar
-
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
Kompletterande språkuppgifter
-
Språk:engelska
-
Sammanfattning på:engelska
Ingår i deldatabas
Klassifikation
-
Ämneskategori:ref swepub-contenttype
-
Ämneskategori:art swepub-publicationtype
Anmärkningar
-
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
Ämnesord och genrebeteckningar
Biuppslag (personer, institutioner, konferenser, titlar ...)
-
Lundström, KSLU
(författare)
-
Jonsäll, AnetteUppsala universitet(Swepub:hig)anejol
(författare)
-
Lundh, TSLU
(författare)
-
Uppsala universitetSLU
(creator_code:org_t)
Sammanhörande titlar
-
Ingår i:Food Quality and Preference: Elsevier10:4-5, s. 299-3030950-32931873-6343
Internetlänk
Hitta via bibliotek
Till lärosätets databas