Publication Date: June 5, 2012
Reference: Advances in Pork Production, Volume 23. 2012.
Country: Canada
Summary:
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The abstract for a study evaluating a custom 96 SNP panel for meat quality and carcass traits like muscle pH, colour, drip and cooking loss, peak shear force, and consumer panel sensory assessment. 27 of the SNPs were strongly associated with at least one trait, and could be used in a larger panel.