Articles citing this paper
Meat quality and chemical assessment of porcine longissimus dorsi within different muscle pH
D. R. Kang A * , S. A. Belal A * , E. S. R. Cho A , H. N. Kang A , J. H. Jung B , Y. I. Choi C , Y. C. Jung B , C. S. Na A , K. D. Song A , H. K. Lee A , H. S. Choe A D and K. S. Shim A D
+ Author Affiliations
- Author Affiliations
A Department of Animal Biotechnology, Chonbuk National University, Jeonju-si 54896, Republic of Korea.
B Jung P&C Institute, Yongin-si 446-982, Republic of Korea.
C Department of Animal Biotechnology, Chungbuk National University, Yongin-si 446-982, Republic of Korea.
D Corresponding author. Email: ksshim@jbnu.ac.kr; hschoe55@hanmail.net
Animal Production Science 59(6) 1155-1160 https://doi.org/10.1071/AN18030
Submitted: 18 August 2016 Accepted: 28 June 2018 Published: 27 August 2018
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