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Influence of intramuscular fat content on the quality of pig meat — 1. Composition of the lipid fraction and sensory characteristics of m. longissimus lumborum

✍ Scribed by X Fernandez; G Monin; A Talmant; J Mourot; B Lebret

Book ID
117497417
Publisher
Elsevier Science
Year
1999
Tongue
English
Weight
211 KB
Volume
53
Category
Article
ISSN
0309-1740

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✍ Fernandez, X; Mourot, J; Lebret, B; Gilbert, S; Monin, G 📂 Article 📅 2000 🏛 John Wiley and Sons 🌐 English ⚖ 117 KB 👁 2 views

The present study is part of a project which aims to examine the in¯uence of intramuscular fat (IMF) content on the sensory attributes and consumer acceptability of pork. An experiment was conducted to evaluate the in¯uence of IMF level in muscle semimembranosus (SM) on the composition of its lipid