Frozen/thawed meat quality associated with muscle fiber characteristics of porcine longissimus thoracis et lumborum, psoas major, semimembranosus, and semitendinosus muscles

To evaluate the relationship between muscle fiber characteristics and the quality of frozen/thawed pork meat, four different muscles, M. longissimus thoracis et lumborum (LTL), M. psoas major (PM), M. semimembranosus (SM), and M. semitendinosus (ST), were analyzed from twenty carcasses. Meat color v...

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Detalles Bibliográficos
Autores principales: Cheng, Huilin, Song, Sumin, Kim, Gap-Don
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8233445/
https://www.ncbi.nlm.nih.gov/pubmed/34172812
http://dx.doi.org/10.1038/s41598-021-92908-3

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8233445/
https://www.ncbi.nlm.nih.gov/pubmed/34172812
http://dx.doi.org/10.1038/s41598-021-92908-3

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