June 1, 2006
There is discussion within the meat industry as to whether increased marbling in fresh pork loin chops leads to increased eating satisfaction in the final product. While some believe that pork with...April 3, 2003
Downer animals tended to produce pork that was dark in color, exhibited a relatively high ultimate pH and low drip loss with no relationship between downer animals and lung score value.July 14, 2000
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