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Ultrasonic Characterisation of B.femoris from Iberian pigs of different genetics and feeding systems

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Ultrasonic Characterisation of B.femoris from Iberian pigs of different genetics and feeding systems

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Niñoles Rodenes, L.; Mulet Pons, A.; Ventanas, S.; Benedito Fort, JJ. (2011). Ultrasonic Characterisation of B.femoris from Iberian pigs of different genetics and feeding systems. Meat Science. 89(2):174-180. https://doi.org/10.1016/j.meatsci.2011.04.014

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/81084

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Title: Ultrasonic Characterisation of B.femoris from Iberian pigs of different genetics and feeding systems
Author: Niñoles Rodenes, Laura Mulet Pons, Antonio Ventanas, Sonia Benedito Fort, José Javier
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Issued date:
Abstract:
[EN] Ultrasonic velocity was used to characterise the differences in composition and texture of Biceps Femoris muscles from four batches of pigs of different genetics (Iberian and Iberian x Duroc) and feeding systems ...[+]
Subjects: Biceps Femoris , Classification , Composition , Texture , Ultrasound , Characterisation , Fat contents , Feeding system , Femoris muscles , Iberian pigs , Meat quality , Chromosomes , Discriminant analysis , Feeding , Mammals , Materials handling equipment , Muscle , Textures , Ultrasonic velocity , Ultrasonic velocity measurement , Velocity , Ultrasonics , Suidae , Animal , Animal food , Article , Body composition , Breeding , Cold , Comparative study , Cross breeding , Food handling , Genetics , Meat , Methodology , Multivariate analysis , Physiology , Skeletal muscle , Statistical model , Swine , Animal Feed , Animals , Cold Temperature , Crosses, Genetic , Linear Models , Muscle, Skeletal
Copyrigths: Cerrado
Source:
Meat Science. (issn: 0309-1740 )
DOI: 10.1016/j.meatsci.2011.04.014
Publisher:
Elsevier
Publisher version: http://doi.org/10.1016/j.meatsci.2011.04.014
Project ID:
Ministerio de Educacion y Ciencia, Spain [2010-00029-004-02]
info:eu-repo/grantAgreement/MEC//CSD2007-00016/ES/PRODUCTOS CARNICOS PARA EL SIGLO XXI: SEGUROS, NUTRITIVOS Y SALUDABLES/
Thanks:
The authors acknowledge financial support from the "Ministerio de Educacion y Ciencia" in Spain (Projects RTA 2010-00029-004-02: CONSOLIDER - Ingenio 2010: CARNISENUSA (CSD2007-00016)) and the valuable advice of Professor ...[+]
Type: Artículo

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