Physicochemical characteristics of three muscles from free-range reared Iberian pigs slaughtered at 90 kg live weight

R Cava, M Estevez, Jorge Ruiz Carrascal, D Morcuende

46 Citations (Scopus)

Keywords

@article{491967cd37c342b48388faa6f852992c,

title = "Physicochemical characteristics of three muscles from free-range reared Iberian pigs slaughtered at 90 kg live weight",

keywords = "Iberian pig, muscle, lipid content, meat colour, free-range rearing",

author = "R Cava and M Estevez and {Ruiz Carrascal}, Jorge and D Morcuende",

year = "2003",

month = apr,

language = "English",

volume = "63",

pages = "533--541",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier",

number = "4",

}

TY - JOUR

T1 - Physicochemical characteristics of three muscles from free-range reared Iberian pigs slaughtered at 90 kg live weight

AU - Cava, R

AU - Estevez, M

AU - Ruiz Carrascal, Jorge

AU - Morcuende, D

PY - 2003/4

Y1 - 2003/4

KW - Iberian pig

KW - muscle

KW - lipid content

KW - meat colour

KW - free-range rearing

M3 - Journal article

SN - 0309-1740

VL - 63

SP - 533

EP - 541

JO - Meat Science

JF - Meat Science

IS - 4

ER -