Quality traits of fresh and dry-cured loin from Iberian x Duroc crossbred pig in the Montanera system according to slaughtering age
Alberto Ortíz, S. García-Torres, Elena González, Emiliano Jesús De Pedro-Sanz, P. Gaspar, David Tejerina
Topics & Concepts
LoinCrossbreedLongissimus ThoracisAnimal scienceBiologyFood scienceCarcass weightBody weightTendernessEndocrinologyMeat and Animal Product QualityAnimal Nutrition and PhysiologyProtein Hydrolysis and Bioactive Peptides