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...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
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
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!