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| Fältnamn | Indikatorer | Metadata |
|---|---|---|
| 000 | 02416naa a2200373 4500 | |
| 001 | oai:DiVA.org:hig-41202 | |
| 003 | SwePub | |
| 008 | 230320s2000 | |||||||||||000 ||eng| | |
| 024 | 7 | a https://urn.kb.se/resolve?urn=urn:nbn:se:hig:diva-412022 URI |
| 024 | 7 | a https://doi.org/10.1016/s0950-3293(00)00010-02 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 red clover silage and RN genotype on sensory quality of prolonged frozen stored pork (M. Longissimus dorsi) |
| 264 | 1 | b Elsevier,c 2000 |
| 338 | a print2 rdacarrier | |
| 520 | a 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. | |
| 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 Pig | |
| 653 | a Loin | |
| 653 | a Meat quality | |
| 653 | a RN genotype | |
| 653 | a Frozen storage | |
| 700 | 1 | a Johansson, L.u Uppsala universitet4 aut |
| 700 | 1 | a Lundström, K.u SLU4 aut |
| 710 | 2 | a Uppsala universitetb SLU4 org |
| 773 | 0 | t Food Quality and Preferenced : Elsevierg 11:5, s. 371-376q 11:5<371-376x 0950-3293x 1873-6343 |
| 856 | 4 8 | u https://urn.kb.se/resolve?urn=urn:nbn:se:hig:diva-41202 |
| 856 | 4 8 | u https://doi.org/10.1016/s0950-3293(00)00010-0 |
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