Influence of postmortem aging and post-aging freezing on pork loin quality attributes

The objectives were to determine 1) the interaction between aging duration and post-aging freezing on pork loin quality attributes and 2) the relationship between pork loin star probe (SP) and Warner-Bratzler shear force (WBS). Loins from 20 carcasses were collected 1 d postmortem. Chops (n = 9; 2.5...

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Bibliographic Details

Published in:	Meat and Muscle Biology
Main Authors:	Amanda C. Outhouse, Brian M. Patterson, Christine A. Fedler, David A. King, Edward M;. Steadham, Elisabeth J. Huff-Lonergan, Elizabeth A. Zuber, Kenneth J. Prusa, Logan G. Johnson, Matthew D. Schulte, Steven M. Lonergan
Format:	Article
Language:	English
Published:	Iowa State University Digital Press 2019-08-01
Subjects:	sarcomere length postmortem aging proteolysis pork quality
Online Access:	https://www.iastatedigitalpress.com/mmb/article/id/9099/