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Effect of muscle type on the rate of post-mortem proteolysis in pigs

✍ Scribed by M Christensen; P Henckel; P.P Purslow

Book ID
117496806
Publisher
Elsevier Science
Year
2004
Tongue
English
Weight
245 KB
Volume
66
Category
Article
ISSN
0309-1740

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✍ X Fernandez; J Culioli; R Gueblez πŸ“‚ Article πŸ“… 1994 πŸ› John Wiley and Sons 🌐 English βš– 705 KB

## Abstract Twenty‐six pietrain pigs exhibiting wide variability in pH~45~ (pH value 45 min post __mortem__) values were used to assess the mechanical behaviour of cooked and raw __Longissimus__ muscle at 24 h and 8 days __post mortem.__ Rheological behaviour was studied in compression under strain