Muscle Fiber Characteristics on Chop Surface of Pork Loin (M. longissimus thoracis et lumborum) Associated with Muscle Fiber Pennation Angle and Their Relationships with Pork Loin Quality

The influence of muscle architecture on muscle fiber characteristics and meat quality has not been fully elucidated. In the present study, muscle fiber characteristics on the chop surface of pork loin (M. longissimus thoracis et lumborum, LTL), pennation angle degree, and meat quality were evaluated...

Descripción completa

Detalles Bibliográficos
Autores principales: Song, Sumin, Cheng, Huilin, Jung, Eun-Young, Joo, Seon-Tea, Kim, Gap-Don
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7713765/
https://www.ncbi.nlm.nih.gov/pubmed/33305280
http://dx.doi.org/10.5851/kosfa.2020.e66

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7713765/
https://www.ncbi.nlm.nih.gov/pubmed/33305280
http://dx.doi.org/10.5851/kosfa.2020.e66

Ejemplares similares