The relationship of pork longissimus muscle pH to mitochondrial respiratory activities, meat quality and muscle structure

The relationship of pork longissimus muscle pH to mitochondrial respiratory activities, meat quality and muscle structure

The way the pH falls post-slaughter has an impact on meat quality. Pork longissimus muscles (n=48) were sorted in fast- (FG) (n=15) and normal glycolysing (NG) (n=33) muscles according to the post-slaughter pH 45 min values (FG<6.0; NG>6.0). FG muscles (5.84±0.04) compared with NG muscles (6.2...

Full description

Bibliographic Details
Main Authors: J. Popp, M. Wicke, G. Klein, C. Krischek
Format: Article
Language:English
Published: Elsevier 2015-01-01
Series:Animal
Subjects:
pig
pH value
meat quality
muscle structure
mitochondrial respiratory activity
Online Access:http://www.sciencedirect.com/science/article/pii/S1751731114002365

Internet

http://www.sciencedirect.com/science/article/pii/S1751731114002365

Similar Items