Relationship between water-holding capacity and intramuscular fat content in Japanese commercial pork loin

OBJECTIVE: The relationship between water-holding capacity (WHC) and intermuscular fat (IMF) was studied in Japanese commercial pork. METHODS: Longissimus muscles of pigs (n = 62), obtained from two meat packing plants, were analyzed for IMF content, moisture content, drip loss, cooking loss, and pH...

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Detalles Bibliográficos
Autores principales: Watanabe, Genya, Motoyama, Michiyo, Nakajima, Ikuyo, Sasaki, Keisuke
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5933991/
https://www.ncbi.nlm.nih.gov/pubmed/29268572
http://dx.doi.org/10.5713/ajas.17.0640

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5933991/
https://www.ncbi.nlm.nih.gov/pubmed/29268572
http://dx.doi.org/10.5713/ajas.17.0640

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