Muscle Fiber Characteristics on Chop Surface of Pork Loin (M. longissimus thoracis et lumborum) Associated with Muscle Fiber Pennation Angle and Their Relationships with Pork Loin Quality
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چکیده
منابع مشابه
Dose-response relationships between porcine somatotropin, muscle composition, muscle fiber characteristics and pork quality.
The dose-dependent effects of porcine somatotropin (pST) on cellular aspects of skeletal muscle growth, muscle composition and measures of pork quality were investigated in growing barrows and gilts. Eighty crossbred pigs weighing 46 kg were assigned randomly to receive daily subcutaneous injections of 0, 30, 60, 120 or 200 micrograms pST/kg BW until they weighed 100 kg. Semitendinosus muscle w...
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Quality characteristics of frozen cylindrical pork loin were evaluated following different tempering methods: 27.12 MHz curved-electrode radio frequency (RF) at 1000 and 1500 W, and forced-air convection (FC) or water immersion (WI) at 4°C and 20°C. The developed RF tempering system with the newly designed curved-electrode achieved relatively uniform tempering compared to a parallel-plate RF sy...
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The purpose of this study was to determine the specific effects of extending the interval between dwell time and the duration of scalding on pork quality attributes. Sixty-four Duroc x Yorkshire pigs were randomly assigned to a 2 x 2 factorial treatment arrangement. Treatments included extending the dwell duration from 5 to 10 min and extending the scald duration from 5 to 8 min. All carcasses ...
متن کاملThe Relationships between Muscle Fiber Characteristics, Intramuscular Fat Content, and Fatty Acid Compositions in M. longissimus lumborum of Hanwoo Steers
The objective of this study was to investigate the relationship between muscle fiber characteristics, intramuscular fat (IMF) content, and fatty acids composition in longissimus lumborum (LL) muscle from Hanwoo steers. The LL muscles were obtained from four quality grades (QG) carcasses and subjected to histochemical analysis. There were significant (p<0.05) differences in fiber number percenta...
متن کاملQuality Improvement of Pork Loin by Dry Aging
This study aimed to investigate the effects of dry aging on the quality of pork loin. Longissimus lumborum muscles were dissected from the right half of five pork carcasses and were used as the control samples. The left halves of the carcasses were aged at 2±1℃ and a relative humidity of 80% for 40 d. The total aerobic bacteria count was similar between the control and dry-aged pork loin (p>0.0...
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ژورنال
عنوان ژورنال: Food Science of Animal Resources
سال: 2020
ISSN: 2636-0772,2636-0780
DOI: 10.5851/kosfa.2020.e66