Quality traits of pork semimembranosus and triceps brachii muscles sourced from the United States and Mexico

Meat Science

Volumn 122, Issue , 2016, Pages 125-131

  Delgado Suarez E J ^a   Rubio Lozano, M S ^a   Toledo Lopez V M ^b   Torrescano Urrutia, G R ^c   Ponce Alquicira, E ^d   Huerta Leidenz, N ^e,f  

^a UNIVERSIDAD NACIONAL AUTÓNOMA DE MÉXICO   (Mexico)

^b INSTITUTO TECNOLÓGICO DE MÉRIDA   (Mexico)

^c CENTRO DE INVESTIGACIÓN EN ALIMENTACIÓN Y DESARROLLO   (Mexico)

^d DEPARTAMENTO DE QUÍMICA   (Mexico)

^e US Meat Export Federation   (Mexico)

^f NONE   (United States)

Author keywords

Chemical composition; Color; Consumer acceptance; Functional properties; Pork quality

Indexed keywords

COLOR; EMULSIFICATION; FOOD PROCESSING; MUSCLE;

CHEMICAL COMPOSITIONS; CONSUMER ACCEPTABILITY; CONSUMER ACCEPTANCE; CONSUMER SENSORY; FUNCTIONAL PROPERTIES; PORK QUALITIES; TECHNOLOGICAL PROPERTIES; WATER HOLDING CAPACITY;

MEATS;

ADOLESCENT; ADULT; ANALYSIS; ANIMAL; CONSUMER ATTITUDE; COOKING; FEMALE; HAMSTRING MUSCLE; HUMAN; MALE; MEXICO; MIDDLE AGED; PIG; RED MEAT; SKELETAL MUSCLE; TASTE; UNITED STATES;

ADOLESCENT; ADULT; ANIMALS; CONSUMER BEHAVIOR; COOKING; FEMALE; HAMSTRING MUSCLES; HUMANS; MALE; MEXICO; MIDDLE AGED; MUSCLE, SKELETAL; RED MEAT; SUS SCROFA; TASTE; UNITED STATES;

EID: 84981187674     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2016.07.025     Document Type: Article

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