Relationships between Carcass Characteristics of Commercial Pork Breeds

• 영문명: Relationships between Carcass Characteristics of Commercial Pork Breeds
• 발행기관: 한국축산식품학회
• 저자명: Hwang, I.H. Park, B.Y. Kim, J.H. Cho, S.H. Kim, D.H. Lee, J.M. Lee, C.S.
• 간행물 정보: 『학술대회논문집』2006년도 정기총회 및 제37차 춘계 국제학술발표대회, 196~199쪽, 전체 4쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2006.05.31

영문 초록

The current study was conducted to identify relationship between myosin heavy chain I to objective color dimensions. Myosin heavy chain I isoform showed coefficients of determinant(r²) of 0.54 and 0.40 for Hunter a* and b* values. For he current dataset, Hunter a* value at day 1 had higher relationships with that at both day 7 and 14, emphasizing the importance of initial meat color which is largely affected by animal management prior to slaughter.

목차

Introduction

Materials and Methods

Results and Discussion

Summary