Quality traits of pork semimembranosus and triceps brachii muscles sourced from the United States and Mexico

Quality traits of pork semimembranosus and triceps brachii muscles sourced from the United States and Mexico

The study included fresh pork semimembranosus (SM, n=289) and triceps brachii (TB, n=283) muscles sourced from meat packers of Mexico and the USA. Samples were analyzed for moisture, protein, and fat content, pH, shear force (WBSF), cook loss, water holding capacity (WHC), instrumental color, emulsi...

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Veröffentlicht in:Meat science 2016-12, Vol.122, p.125-131
Hauptverfasser: Delgado-Suárez, E.J., Rubio-Lozano, M.S., Toledo-López, V.M., Torrescano-Urrutia, G.R., Ponce-Alquicira, E., Huerta-Leidenz, N.
Format: Artikel
Sprache:eng
Schlagworte:
Adolescent
Adult
Animals
Chemical composition
Color
Consumer acceptance
Consumer Behavior
Cooking
emulsions
Female
Functional properties
Hamstring Muscles
Humans
lipid content
Male
Mexico
Middle Aged
Muscle, Skeletal
muscles
pork
Pork quality
Red Meat - analysis
Sus scrofa
Taste
United States
water holding capacity
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Zusammenfassung:The study included fresh pork semimembranosus (SM, n=289) and triceps brachii (TB, n=283) muscles sourced from meat packers of Mexico and the USA. Samples were analyzed for moisture, protein, and fat content, pH, shear force (WBSF), cook loss, water holding capacity (WHC), instrumental color, emulsion capacity (EC) and stability (ES), and consumer sensory ratings. SM from the USA had lower WBSF (P
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2016.07.025