Influence of on-farm production practices on sensory and technological quality characteristics of pork loin.

Omana, D A; Goddard, E; Plastow, G S; Janz, J; Ma, L; Anders, S; Moore, S S; Bruce, H L

Omana, D A; Goddard, E; Plastow, G S; Janz, J; Ma, L; Anders, S; Moore, S S; Bruce, H L.

Affiliation

Omana DA; Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada.

Meat Sci ; 96(1): 315-20, 2014 Jan.

Article in En | MEDLINE | ID: mdl-23927920

Subject(s)

Agriculture/methods; Food Quality; Meat/analysis; Odorants/analysis; Taste/physiology; Animal Feed; Animals; Color; Consumer Behavior; Cooking; Humans; Hydrogen-Ion Concentration; Muscle, Skeletal/chemistry; Swine; Water/analysis

Key words

Conventional; Pig meat; Quality; Sensory; Traditional

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Taste / Food Quality / Agriculture / Meat / Odorants Limits: Animals / Humans Language: En Journal: Meat Sci Journal subject: CIENCIAS DA NUTRICAO Year: 2014 Document type: Article Affiliation country: Canada Country of publication: United kingdom

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