| Abstrakt: |
Myoglobin content, 45 min. postmortem muscle pH, ham and loin temperature decline, backfat thickness, marbling score, muscle fiber type and size and meat tenderness were determined in 40 market weight barrows. The data were compared among groups that differed in muscle color-structure score and in muscularity.The results indicated that a low 45 min. muscle pH and slow heat dissipation from the muscle were clearly associated with the pale, soft, exudative condition. High proportions of light to dark muscle fibers, large light fiber diameters and lack of tenderness were common to animals with pale, soft, exudative musculature as well as to those with muscular carcasses. Quantities of muscle pigment were inversely related to muscularity. |
