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The gender background of texture attributes of pork loin
Margit D. Aaslyng
*
, Henriette Jensen, Anders H. Karlsson
*
Corresponding author for this work
Department of Food Science
10
Citations (Scopus)
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Agriculture & Biology
loins
86%
pork
74%
texture
60%
meat
58%
gender
45%
intramuscular fat
29%
carcass weight
26%
solubility
22%
collagen
21%
tenderizing
17%
sensory evaluation
11%
lipid content
9%
Medicine & Life Sciences
Pork Meat
100%
Meat
81%
Solubility
24%
Collagen
18%
Fats
18%
Weights and Measures
15%