Pork of low technological quality with a normal rate of muscle pH fall in the immediate post-mortem period: The case of the Hampshire breed.

@article{Monin1985PorkOL,
  title={Pork of low technological quality with a normal rate of muscle pH fall in the immediate post-mortem period: The case of the Hampshire breed.},
  author={G. Monin and Pierre O Sellier},
  journal={Meat science},
  year={1985},
  volume={13 1},
  pages={49-63}
}
The aim of the experiment was to determine the technological properties of meat from Hampshire pigs, as compared to good quality meat from Large White pigs and to exudative meat from halothane-positive (HP) Pietrain pigs. All Hampshire and Large White pigs were halothanenegative (HN). In 129 females and castrated males (47 Large White, 20 HN Pietrain, 27 HP Pietrain, 35 Hampshire), several quality characteristics were measured on raw meat and one ham was processed into cooked 'Paris ham… CONTINUE READING
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Consequences of elimination of the Rendement Napole allele from Danish Hampshire.

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