Meat and fat quality in boars, castrates and gilts
- 1 February 1987
- journal article
- research article
- Published by Elsevier in Livestock Production Science
- Vol. 16 (2) , 187-196
- https://doi.org/10.1016/0301-6226(87)90019-4
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
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- A comparison of boars, gilts and castrates for bacon manufacture 1. On farm performance, carcass and meat quality characteristics and weight loss in the preparation of sides for curingAnimal Science, 1983
- Development of automatic equipment for grading of pig carcasses in DenmarkLivestock Production Science, 1982
- The effect of preslaughter lairage on serum thyroxine and cortisol levels at slaughter, and meat quality of boars, hogs and giltsJournal of the Science of Food and Agriculture, 1978
- The colour of cooked cured pork. I.—Estimation of the Nitric oxide‐Haem PigmentsJournal of the Science of Food and Agriculture, 1956