Abstract
Here we are dealing almost exclusively with intrinsic quality aspects. These aspects, which include traits such as waterbinding, colour, texture and taste, influence consumer appreciation of meat and its suitability for the manufacturing of processed products. Therefore, the .inprovement of these factors, including also the reduction of their variability, is of direct importance to our meat industry.
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© 1987 ECSC, EEC, EAEC, Brussels-Luxembourg
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Eikelenboom, G. (1987). Report on Session II. In: Tarrant, P.V., Eikelenboom, G., Monin, G. (eds) Evaluation and Control of Meat Quality in Pigs. Current Topics in Veterinary Medicine and Animal Science, vol 38. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-3301-9_38
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DOI: https://doi.org/10.1007/978-94-009-3301-9_38
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