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Compositional and dimensional factors influencing pork belly firmness.
Soladoye, O P; Uttaro, B; Zawadski, S; Dugan, M E R; Gariépy, C; Aalhus, J L; Shand, P; Juárez, M.
Affiliation
  • Soladoye OP; University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada. Electronic address: philip.soladoye@usask.ca.
  • Uttaro B; Agriculture and Agri-Food Canada, Lacombe, AB T4L 1W1, Canada.
  • Zawadski S; Agriculture and Agri-Food Canada, Lacombe, AB T4L 1W1, Canada.
  • Dugan MER; Agriculture and Agri-Food Canada, Lacombe, AB T4L 1W1, Canada.
  • Gariépy C; Agriculture and Agri-Food Canada, Saint-Hyacinthe, QC J2S 8E3, Canada.
  • Aalhus JL; Agriculture and Agri-Food Canada, Lacombe, AB T4L 1W1, Canada.
  • Shand P; University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada.
  • Juárez M; Agriculture and Agri-Food Canada, Lacombe, AB T4L 1W1, Canada.
Meat Sci ; 129: 54-61, 2017 Jul.
Article in En | MEDLINE | ID: mdl-28254695
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Red Meat Limits: Animals Language: En Journal: Meat Sci Journal subject: CIENCIAS DA NUTRICAO Year: 2017 Type: Article
Fulltext
Print
XML
PubMed Links
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Red Meat Limits: Animals Language: En Journal: Meat Sci Journal subject: CIENCIAS DA NUTRICAO Year: 2017 Type: Article