Body Composition and Sensory Characteristics of Pork from CLA-Fed Pigs Thiel-Cooper, R. Parrish, Frederick Wiegand, B. Love, Jane 2018-02-13T00:23:31.000 2020-07-02T07:00:42Z 2020-07-02T07:00:42Z Fri Jan 01 00:00:00 UTC 1999 2012-08-18 1999
dc.description.abstract <p>Conjugated linoleic acid (CLA) improved carcass characteristics of pork by decreasing backfat and increasing fat hardness (firmness). CLA also improved the color of pork loin chops and patties both initially and over retail storage time. Combined, these carcass composition and sensory characteristic improvements could provide processors and consumers a more desirable product. The increase in fat hardness should provide processors with bellies that have improved sliceability and consumers with bacon that holds its shape when cooked</p>
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dc.identifier archive/
dc.identifier.articleid 1062
dc.identifier.contextkey 3232682
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath swinereports_1998/72
dc.language.iso en
dc.relation.ispartofseries Animal Science Research Reports
dc.relation.ispartofseries ASL R1614
dc.source.bitstream archive/|||Sat Jan 15 01:43:43 UTC 2022
dc.subject.disciplines Agriculture
dc.subject.disciplines Animal Sciences
dc.subject.keywords ASL R1614
dc.title Body Composition and Sensory Characteristics of Pork from CLA-Fed Pigs
dc.type article
dc.type.genre meat
dspace.entity.type Publication
relation.isSeriesOfPublication 7f3839b7-b833-4418-a6fa-adda2b23950a
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