The effects of breed, sex, intramuscular fat and ultimate pH on pork tenderness

European Food Research and Technology

Volumn 227, Issue 4, 2008, Pages 989-994

  Jeleníková, Jarmila ^a   Pipek, Petr ^a   Miyahara, Mitsuoshi ^b  

^a INSTITUTE OF CHEMICAL TECHNOLOGY   (Czech Republic)

^b NIHON UNIVERSITY   (Japan)

Author keywords

Breed; Intramuscular fat; pH value; Pork; Sex; Tenderness; Texture

Indexed keywords

PH EFFECTS; PHOTOACOUSTIC EFFECT; SHEARING MACHINES;

(111) TEXTURE; COOKED MEAT; INSTRON (CO); LABORATORY INVESTIGATIONS; LONGISSIMUS; MEAT TENDERNESS; POST MORTEM; PROCESSED MEAT;

PH;

ANIMALIA; PIERIS BRASSICAE; SUIDAE;

EID: 46649088955     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-007-0810-x     Document Type: Article

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