Color stability and sensory characteristics of fresh and enhanced pork loins from immunologically castrated barrows.

Jones-Hamlow, K A

Color stability and sensory characteristics of fresh and enhanced pork loins from immunologically castrated barrows. [electronic resource] - Journal of animal science Feb 2015 - 794-801 p. digital

Publication Type: Comparative Study; Journal Article

1525-3163

10.2527/jas.2014-8499 doi


Animals
Antibodies, Anti-Idiotypic--immunology
Body Composition--drug effects
Color
Female
Flavoring Agents--pharmacology
Food Industry--standards
Gonadotropin-Releasing Hormone--immunology
Male
Meat--standards
Orchiectomy--methods
Phenethylamines--pharmacology
Swine--immunology
Taste