Carcass, Meat Quality and Sensory Evaluation of Pork From Pigs Fed Ractopamine At 0, 4'5 or 6'75 gto - PowerPoint PPT Presentation

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Carcass, Meat Quality and Sensory Evaluation of Pork From Pigs Fed Ractopamine At 0, 4'5 or 6'75 gto

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Increased muscle depth. Resulting in increased trimmed weights in primal cuts ... Back fat and loin depth were estimated at the packing plant by the Fat-O-Meter ... – PowerPoint PPT presentation

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