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9780851988368

Pork Quality

by ;
  • ISBN13:

    9780851988368

  • ISBN10:

    0851988369

  • Format: Hardcover
  • Copyright: 1993-05-01
  • Publisher: Cab Intl

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Table of Contents

Introduction to the Project and the Workshop
Acknowledgements
An Overview of Production, Slaughter and Processing Factors that Effect Pork Quality - General Reviewp. 1
Genetics of Porcine Stress Syndrome and Association with Oedema Diseasep. 22
Pig Gene Identification - Reviewp. 37
Breeding for Pork Qualityp. 58
Pig Behaviorp. 76
Physiology and Pork Quality - Reviewp. 101
Growth Physiology and Post-mortem Metabolism in Porcine Musclep. 115
Muscle-Fiber Characteristics in Pigs and Relationships to Meat-quality Parameters - Reviewp. 140
Calcium (Ca[superscript 2+]) Regulation in Porcine Skeletal Muscle - Reviewp. 160
Cell Membrane Fluidity and Pig Meat Qualityp. 185
Quality of Fresh Pork - Reviewp. 203
Processed Pork - Technological Parameters Related to Type of Raw Material - Reviewp. 217
Water and Fat Distribution in Pork in Relation to Sensory Propertiesp. 239
Relationships Between Halothane Sensitivity, Carcass Quality and Meat Quality in Belgian Slaughter Pigsp. 259
Paleness, Softness and Exudation in Pork - Reviewp. 273
Poster Abstractsp. 287
Recommendations and Conclusionsp. 304
List of Participantsp. 310
Indexp. 316
Table of Contents provided by Blackwell. All Rights Reserved.

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