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Glycolytic potential, halothane sensitivity and meat quality in various pig breeds






Evaluation and control of meat quality in pigs A seminar in the CEC Agricultural Research Programme, held in Dublin, Ireland, 21-22 November 1985: 447-458

Glycolytic potential, halothane sensitivity and meat quality in various pig breeds

This paper summarises results of 3 experiments, 2 of which have been reported previously. The experiments involved breeds extensively used for crossbreeding in France, i.e. Large White, Pietrain, French Landrace, Belgian Landrace (BL) and Hampshire. The low quality of Hampshire meat was explained by the low ultimate pH characteristic of this breed.

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Accession: 001604102



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