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Relationship between Myosin Isoforms and Meat Quality Traits in Pig Semitendinosus Neuromuscular Compartments
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 Title & Authors
Relationship between Myosin Isoforms and Meat Quality Traits in Pig Semitendinosus Neuromuscular Compartments
Graziotti, Guillermo H.; Menendez, Jose M. Rodriguez; Rios, Clara M.; Cossu, Maria E.; Bosco, Alexis; Affricano, Nestor O.; Ceschel, Alejandra Paltenghi; Moisa, Sonia; Basso, Lorenzo;
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 Abstract
The aim was to determine the relationship between muscle structure and meat quality traits in neuromuscular compartments (NMCs: R1, R2, R3, R4) of pig semitendinosus muscle. Barrows from the INTA-MGC genetic line (Argentina) were slaughtered at 100 kg body weight. In each NMC the following parameters were determined: the fibre types I, IIA, IIX and IIB by immunohistochemistry, the fibre cross sectional area (FCSA), the pH of meat after 24 h post-mortem (), instrumental meat tenderness (WB) and colour (, , ). There were significant differences in the following: (R1
 Keywords
Anatomy;Neuromuscular Compartment;Fibre Muscle;Meat Quality;Pig;
 Language
English
 Cited by
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