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#Swine nutrition
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Article published the October 5, 2017
Introduction One of the characteristics that influence the quality of meat as perceived by the consumer is the amount of intramuscular fat (IMF), which is located within the structure of muscle. In terms of taste, IMF is well correlated with pork acceptability. The threshold level of IMF needed for optimal eating quality of pork proposed is between 2.2 and 3.4% (Font-i-Furnols et al., 2012). ...
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Article published the September 8, 2017
Introduction An ideal technique for the measurement of body growth and composition in livestock animals is noninvasive, non-destructive, accurate, easy to perform and applicable to a wide range of ages and body weights (Ferrell & Cornelius, 1984). Non-invasive, also known as non-destructive, techniques allow tissue changes in the same animal to be followed to study development over different s ...
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This member gave a presentation on August 19, 2014
At the following event:
ICoMST 2014
Engormix
This member had joined Engormix
July 28, 2014
equalizer Statistics: Articles(2)
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Location:Barcelona, Catalonia, Spain
Profile: Academic / scientific
Occupation: Director of the Meat Quality Subprogram
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