Title: The eating quality of pork. 2. The influence of intramuscular fat
Abstract: From 30 (out of 80) pork carcasses, loins were selected based on the variation in intramuscular fat content (IMF; Foss-Let method), absence of PSE and an ultimate pH below 5.8. On the longissimus lumbrosum, color, water holding capacity, shear force, sarcomere length, IMF (Soxhlet method) and fatty acid composition of IMF were assessed. Sensory analysis of eating quality (tenderness, juiciness and flavour) at 5 till 8 days post mortem was determined by a 25-member taste panel
Publication Year: 1996
Publication Date: 1996-01-24
Language: en
Type: article
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Cited By Count: 66
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