The relationship of pork longissimus muscle pH to mitochondrial respiratory activities, meat quality and muscle structure

Autor:	J. Popp, M. Wicke, G. Klein, C. Krischek
Jazyk:	angličtina
Rok vydání:	2015
Předmět:	pig pH value meat quality muscle structure mitochondrial respiratory activity Animal culture SF1-1100
Zdroj:	Animal, Vol 9, Iss 2, Pp 356-361 (2015)
Druh dokumentu:	article
ISSN:	1751-7311 17517311
DOI:	10.1017/S1751731114002365
Popis:	The way the pH falls post-slaughter has an impact on meat quality. Pork longissimus muscles (n=48) were sorted in fast- (FG) (n=15) and normal glycolysing (NG) (n=33) muscles according to the post-slaughter pH 45 min values (FG6.0). FG muscles (5.84±0.04) compared with NG muscles (6.27±0.04) were accompanied with higher temperature, electrical conductivity, lightness and yellowness, and reduced grill loss and shear force values (P
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/516d998c570242a9b2ed164fbceb7fff Zobrazit plný text záznamu View record in DOAJ