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Studies on meat color, myoglobin content, enzyme activities, and genes associated with oxidative potential of pigs slaughtered at different growth stages
Qin Ping Yu (Yu QP), Ding Yuan Feng (Feng DY), Juan Xiao (Xiao J), Fan Wu (Wu F), Xiao Jun He (He XJ), Min Hao Xia (Xia MH), Tao Dong (Dong T), Yi Hua Liu (Liu YH), Hui Ze Tan (Tan HZ), Shi Geng Zou (Zou SG), Tao Zheng (Zheng T), Xian Hua Ou (Ou XH), Jian Jun Zuo (Zuo JJ)
Asian-Australas J Anim Sci. 2017;30(12):1739-1750. Published online 2017 May 14 DOI: https://doi.org/10.5713/ajas.17.0005
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