Collagen characteristics affect the texture of pork Longissimus and Biceps femoris

Connective tissue is considered to influence the toughness of pork, but most studies on connective tissue focus on the loin muscle. Cooking loss, Warner–Bratzler shear force (WBSF), texture profile analysis (hardness, springiness, chewiness, resilience, and cohesiveness), total and insoluble collage...

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Detalles Bibliográficos
Autores principales: Li, Xiying, Ha, Minh, Warner, Robyn D, Dunshea, Frank R
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Oxford University Press 2022
Materias:
Meat Science
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9558871/
https://www.ncbi.nlm.nih.gov/pubmed/36263414
http://dx.doi.org/10.1093/tas/txac129

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9558871/
https://www.ncbi.nlm.nih.gov/pubmed/36263414
http://dx.doi.org/10.1093/tas/txac129

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