Relation of myofibril fragmentation to textural and chemical parameters of aged pork Longissimus dorsi

Relation of myofibril fragmentation to textural and chemical parameters of aged pork Longissimus dorsi

The relation of myofibrilar fragmentation (length of myofibrilar fragments, myofibrilar fragmentation index) to textural (Warner-Bratzler share force) and chemical parameters (non-protein nitrogen changes) of pork Longisimus dorsi muscles (acquired 24 h post mortem, normal meat quality) were investi...

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Bibliographic Details
Main Authors: Dejan DOŠLER, Tomaž POLAK, Božidar ŽLENDER, Lea GAŠPERLIN
Format: Article
Language:English
Published: University of Ljubljana Press (Založba Univerze v Ljubljani) 2007-11-01
Series:Acta Agriculturae Slovenica
Subjects:
pigs
meat
ageing
myofibrilar fragments
length
myofibrilar fragmentation index
non-protein nitrogen
warner-bratzler shear force
Online Access:https://journals.uni-lj.si/aas/article/view/14965
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