Effects of cooked temperature on pork tenderness and relationships among muscle physiology and pork quality traits in loins from Landrace and Berkshire swine

Meat Science

Volumn 84, Issue 4, 2010, Pages 607-612

  Crawford, S M ^a   Moeller, S J ^a   Zerby, H N ^a   Irvin, K M ^a   Kuber, P S ^a   Velleman, S G ^a   Leeds, T D ^b  

^a OHIO STATE UNIVERSITY   (United States)

^b NATIONAL CENTER FOR COOL AND COLD WATER AQUACULTURE   (United States)

Author keywords

Pigs; Pork quality; Temperature; Tenderness

Indexed keywords

ANIMAL; ARTICLE; COOKING; FEMALE; GENETICS; HEAT; MALE; MEAT; PHYSIOLOGY; SKELETAL MUSCLE; STANDARD; SWINE; TASTE;

ANIMALS; COOKERY; FEMALE; HOT TEMPERATURE; MALE; MEAT; MUSCLE, SKELETAL; SWINE; TASTE;

SUIDAE;

EID: 76649115298     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.10.019     Document Type: Article

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