The effect of level of dietary iron on pork muscle characteristics
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Date
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Journal ISSN
Volume Title
Publisher
Kansas Agricultural Experiment Station
Abstract
Muscle color is an important factor affecting shoppers’ choice of pre-packaged meats from self-service display cases. The effect of several levels of dietary iron and of two levels of a chelating agent on pork muscle characteristics was studied.
Description
Keywords
Pork, Iron, Muscle color, Muscle characterisitcs
