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- Altarriba, J., et al. Show all 10 Authors
- Meat science 2006 v.72 no.2 pp. 252-260
- dried meat; cured meats; lipid content; sires; electrical conductivity; sensory evaluation; texture; marbling; dressing percentage; carcass weight; Duroc; lean meat; ham; pH; color; crossbreds; food acceptability; breeding lines; backfat
- ... Carcasses of 399 malignant hyperthermia gene free pigs from crosses sired by three types of Duroc (Virgen de la Fuente, DU1; Diputacion de Teruel, DU2; DanBred, DU3) were analyzed for carcass and meat quality. Carcass leanness and fat parameters were measured at the last rib and at the space between the 3rd and 4th last ribs counting from the last one. Weights, pH, electrical conductivity, colour ...