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Effects of magnesium on pork quality
2011
Journal of Elementology
Over the recent years, there has been an increasing interest in improving pork quality, which at present often fails consumer requirements. Nutritional regime is one of the key environmental factors affecting fattening results, slaughter value and meat quality. The technological and organoleptic properties of pork can be modified through feeding. Numerous studies have been conducted to determine the effect of diet composition on meat quality. Consumers prefer lean pork with a bright
doi:10.5601/jelem.2011.16.2.14
fatcat:o632uiudb5g2jc4dfzgnnbfhfe