15700
The influences of composition and structure of meats from different pig breeds , including Duroc ( D ) , Large White ( LW ) , Landrace ( LR ) , two - way cross ( LR x LW ) and three - way cross ( D x [ LR x LW ] ) on stability and textural characteristics of cooked meat emulsions were studied by using partial least squares ( PLS ) regression .
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Please list all entity words in the text that fit the category.Output format is "type1: word1; type2: word2". 
Option: Chemical 
Text: {0} 
Answer:
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