2010•Meat ScienceRequires access

The relationship between the chemical composition of the carcass and the fatty acid composition of intramuscular fat and backfat of several pig breeds slaughtered at different weights

S. Raj, G. Skiba, D. Weremko, H. Fandrejewski, Władysław Migdał, F. Borowiec, Ewa Poławska

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Key concepts: Intramuscular fat, Loin, Breed, Polyunsaturated fatty acid, Carcass weight, Animal science, Composition (language), Longissimus muscle

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The relationship between the chemical composition of the carcass and the fatty acid composition of intramuscular fat and backfat of several pig breeds slaughtered at different weights — Research Paper | ScholarLens