The Relationship between Muscle Fiber Composition and Pork Taste-traits Assessed by Electronic Tongue System
| Autor: | Seon-Tea Joo, Ishamri Ismail, Young-Hwa Hwang |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
Inosine monophosphate
Taste nucleotide compounds Electronic tongue electronic taste-traits 0402 animal and dairy science 04 agricultural and veterinary sciences Umami 040401 food science 040201 dairy & animal science pork taste Article chemistry.chemical_compound 0404 agricultural biotechnology chemistry fiber type composition Animal Science and Zoology Composition (visual arts) Fiber Food science electronic tongue system Muscle fibre Hypoxanthine Food Science |
| Zdroj: | Korean Journal for Food Science of Animal Resources |
| ISSN: | 2234-246X 1225-8563 |
| Popis: | To investigate relationships of electronic taste-traits with muscle fiber type composition (FTC) and contents of nucleotides, porcine longissimus lumborum (LL), psoas major (PM), and infra spinam (IS) muscles were obtained from eight castrated LYD pigs. FTC and taste-traits in these three porcine muscles were measured by histochemical analysis and electronic tongue system, respectively. IS had significantly higher proportion of type I fibers while LL had significantly higher proportion of type IIB than other muscles (p |
| Databáze: | OpenAIRE |
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