Physicochemical Traits , Fatty Acid and Free Amino Acid Compositions of Two-way Crossbred Pork Belly

@inproceedings{Lim2013PhysicochemicalT,
  title={Physicochemical Traits , Fatty Acid and Free Amino Acid Compositions of Two-way Crossbred Pork Belly},
  author={Dong-Gyun Lim and Kyung-tai Kim and Kyung-Haeng Lee and Kang-seok Seo and Ki Chang Nam},
  year={2013}
}
This study was conducted to determine the meat quality characteristics of pork belly from 3 different two-way crossbreeds of Yorkshire×Landrace (YL), Yorkshire×Berkshire (YB), and Yorkshire×Chester White (YC), which were domesticated for Korean consumers. Twenty pigs from each crossbreed (total n=60) were randomly selected when they reached the 110120 kg range of market weight, slaughtered, and cooled at 0oC for 24 h. The pork bellies on the left side of the cooled carcasses were then sampled… CONTINUE READING