Comparison of different criteria used to categorize technological quality of pork
ABSTRACT: Pork may be classified into quality categories according to its color, texture and exudation, though no international consensus criterion has been reached yet. Thus, the aim of the present paper was to examine the relation between important meat quality traits, evaluating pork quality clas...
Main Authors: | Henrique Pereira Cazedey, Robledo de Almeida Torres Filho, Paulo Rogério Fontes, Alcinéia de Lemos Souza Ramos, Eduardo Mendes Ramos |
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Format: | Article |
Language: | English |
Published: |
Universidade Federal de Santa Maria
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Series: | Ciência Rural |
Subjects: | |
Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016001202241&lng=en&tlng=en |
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