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Objective and Subjective Quality Characteristics of Pork Longissimus Muscle as a Function of the Ultimate pH
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 Title & Authors
Objective and Subjective Quality Characteristics of Pork Longissimus Muscle as a Function of the Ultimate pH
Cho, Byung-Wook; Oliveros, Maria Cynthia; Park, Kyoung-Mi; Do, Kyoung-Tag; Lee, Ki-Hwan; Seo, Kang-Seok; Choi, Jae-Gwan; Lee, Moon-Jun; Cho, In-Kyung; Choi, Byoung-Chul; Ryu, Kyeong-Seon; Hwang, In-Ho;
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The aim of the present study was to evaluate the variation in ultimate pH of commercial populations of pure-breed (Landrace, Duroc and Yorkshire) pig`s longissimus muscles and their effect on objective meat quality traits and sensory characteristics. Fifty boars were sampled from 184 pigs, which were reared at three breeding farms and slaughtered at a commercial abattoir. The selection was determined based on ultimate pH, and animals were segregated into three groups: low pH (pH 5.5, n
pig;pH;intramuscular fat content;fatty acid;sensory traits;
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