Flavour differences of cooked longissimus muscle from Chinese …
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www.sciencedirect.com
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www.sciencedirect.com
The objectives of this study were to investigate the flavour quality and volatile aroma compounds of cooked longissimus muscle from five typical Chinese indigenous breeds: Lantang (LT), Dahuabai (HB), Laiwu (LW), Rongchang (RC), Tongcheng (TC) and typical hybrid breed × Landrace × Large White (DLW).
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SOURCE: Farmer & Cowboy Magazine – pig
NOTE: Farming Duroc hogs offers numerous opportunities for success, whether you are a small-scale farmer or a large agricultural enterprise. By understanding the breed’s characteristics, implementing best practices in breeding, feeding, and health management, and staying attuned to market trends and consumer preferences, farmers can achieve a profitable and sustainable operation. Embracing technological advancements and sustainable farming practices will further enhance the efficiency and environmental stewardship of Duroc hog farming.
