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Effects of red clover silage and ageing time on sensory characteristics and cooking losses of loin (M. longissimus dorsi) from Hampshire crosses with and without the RN− allele

Lennart B.‐Å. Johansson, K. Lundström, Anette Jonsäll, Torbjörn Lundh

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Key concepts: Loin, Silage, Longissimus dorsi, Ageing, Animal science, Red Clover, Biology, Sensory system

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Effects of red clover silage and ageing time on sensory characteristics and cooking losses of loin (M. longissimus dorsi) from Hampshire crosses with and without the RN− allele — Research Paper | ScholarLens