Postmortem protein degradation is a key contributor to fresh pork loin tenderness
Postmortem protein degradation is a key contributor to fresh pork loin tenderness
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Publisher
United States
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Language
English
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Publisher
United States
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The objective of this study was to determine factors that influence tenderness independent of variation in pH, color, or marbling. To achieve the objective, 2 sample groups were chosen from a population of 159 pork loins aged 11 to 16 d. Predetermined ranges (ultimate pH, 5.54 to 5.86; marbling score, 1.0 to 3.0; percent total lipid, 1.61 to 3.37%)...
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Full title
Postmortem protein degradation is a key contributor to fresh pork loin tenderness
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TN_cdi_proquest_miscellaneous_1894916312
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_miscellaneous_1894916312
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E-ISSN
1525-3163
DOI
10.2527/jas.2016.1032
