Effect of Low Temperature Ageing on Meat Qualities of TLRI Black Pig No. 1 and LYD Crossbred Pig
碩士 === 東海大學 === 畜產與生物科技學系 === 101 === Twelve longissimus dorsi muscle of TBPs (75% Duroc, 25% Taoyuan) and Landrace × Yorkshire × Duroc (LYD) pigs were stored at 0°C in vacuum packaged and the meat properties change were observed during 72 h post-mortem and during 4 weeks of storage at 0 °C. The res...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2013
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| Online Access: | http://ndltd.ncl.edu.tw/handle/83693477572223326578 |