Abstract

The use of pH is becoming widely accepted as an indicator of pork quality. Additionally, selection programs used by seedstock suppliers are emphasizing pork quality and its indicators. Accurate evaluation of pH will allow the pork industry to increase rate of genetic improvement through the selection of animals that are more likely to improve muscle quality. Improved quality will enhance pork in the global market place. 

K. J Stalder, A. M Saxton, R. Miller, R. N Goodwin

Proceedings of the World Congress on Genetics Applied to Livestock Production, Volume 2002. Session 11, , 11.19, 2002
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