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Effects of various pre-slaughter weights on the physico-chemical qualities of pig meat
by
Povod, Mykola
,
Mykhalko, Olekasndr
,
Kyselov, Oleksandr
,
Opara, Victor
,
Andreychuk, Valery
,
Samokhina, Yevheniia
Published in
Journal of advanced veterinary and animal research
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Journal Of Advanced Veterinary And Animal Research
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Subjects
Acidity
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Agriculture
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Agriculture, Dairy & Animal Science
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Color Intensity
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Color Intensity; Marbling; Meat Quality; Pre-Slaughter Weight; Water Holding Capacity
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Consumers
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Genotype & Phenotype
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Ham
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Hogs
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Life Sciences & Biomedicine
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Limited Liability Companies
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Marbling
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Meat
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Meat Quality
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Muscles
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Original
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Ph Effects
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Physical Growth
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Pork
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Pre-Slaughter Weight
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