Journal article

Dietary lecithin improves dressing percentage and decreases chewiness in the longissimus muscle in finisher gilts

H Akit, CL Collins, FT Fahri, AT Hung, DN D'Souza, BJ Leury, FR Dunshea

Meat Science | ELSEVIER SCI LTD | Published : 2014

DOI: 10.1016/j.meatsci.2013.10.028

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11Web of Science
10Scopus

Keywords

Science & Technology
Intramuscular Connective-Tissue
Growth-Performance
Meat
Taste
Sarcomere-Length
Collagen Cross-Linking
Dose-Response Relationship, Drug
Nutrient Digestibility
Muscle, Skeletal
Chewiness
Meat Quality Traits
Lecithins
Swine
Lecithin
Food Science & Technology
Color
Tenderness
Collagen
Animals
Finisher Pig
Dressing Percentage
Emulsifying Agents
Life Sciences & Biomedicine
Food Quality
Food Handling
Pork Loin
Animal Feed
Shear Force
Taste Panel