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A range of composition characteristics of the longissimus (LL) and semimembranosus (SM) muscles were compared between pigs raised in intensive and extensive production systems in New Zealand (NZ), and pigs raised in an intensive system in Indonesia for supply to the Singapore market (n=8/group). Ultimate pH was slightly higher for the Singaporean LL muscles (P<0.05), while LL muscle of the NZ extensive...
Meat quality and composition characteristics are reported for the longissimus muscle from 10 red deer stags and 10 hinds aged about 20months. All animals were pasture-finished but the stags and hinds came from different farms. The average carcass weight was 3.4kg greater for the stag group (55.8 vs 52.4kg; P=0.04), but measures of GR as a measure of fatness were similar and intramuscular fat content...
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