Intramuscular fat and sensory properties of pork loin-Reference-Cited by-同舟云学术

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Intramuscular fat and sensory properties of pork loin

Published:2009-01 Issue:sup2 Volume:8 Page:483-485
ISSN:1828-051X
Container-title:Italian Journal of Animal Science
language:en
Short-container-title:Italian Journal of Animal Science

Author:

Cannata Susanna¹,Engle Terry²,Moeller Steven³,Zerby Henry³,Bass Phil²,Belk Keith²

Affiliation:

1. Dipartimento di Scienze Veterinarie per la Sicurezza Alimentare, Università di Milano, Italy

2. Department of Animal Sciences. Colorado State University, Fort Collins, Colorado, USA

3. Department of Animal Sciences, Ohio State University, Columbus, Ohio, USA

Publisher

Informa UK Limited

Subject

Animal Science and Zoology

Link

https://www.tandfonline.com/doi/pdf/10.4081/ijas.2009.s2.483

Reference11 articles.

1. Aaslynga, M.D., Bejerholma, C., Ertbjergb, P., Bertramc, H. C., Andersenc, H. J., 2003. Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure. Food Qual. Pref.14: 277–288.

2. A.O.A.C., 2000. Official Methods of Analysis. Assoc. Offic. Anal. Chem. 17th ed., Gaithersburg, MD, USA.

3. Corino, C., Rossi, R., Musella, M., Pastorelli, G., Cannata, S., 2008. Effect of different production typologies on chemical, physical and sensory characteristics of Italian commercial pork. J. Sci. Food Agr. 89: 436–439.

4. Fernandez, X., Monin, G., Talmant, A., Mourot, J., Lebret, B., 1999. Influence of intramuscular fat content on the quality of pig meat – 1. Composition of the lipid fraction and sensory characteristics of m. Longissimus lumborum. Meat Sci. 53: 59-65.

5. Lonergan, S.M., Stalder, K.J., Huff-Lonergan, E., Knight, T.J., Goodwin, R.N., Prusa, K.J., Beitz, D.C., 2007. Influence of lipid content on pork sensory quality within pH classification. J. Anim. Sci. 85: 1047–1079.

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1. Relationship among intramuscular fat, crude protein, and moisture in porcine longissimus thoracis muscle and their prediction by a handheld fiber-optic near-infrared spectrometer;Journal of Food Composition and Analysis;2024-10

2. Effect of marbling and intramuscular fat content on consumer preference for M. longissimus in pork;Nihon Chikusan Gakkaiho;2021-08-25

3. Effect of High Protein Diet with Low Lysine/Protein Ratio on Growth Performance, Meat Quality and Sensory Traits of Pork in Duroc Finishing Pigs;Nihon Yoton Gakkaishi;2019-06-20

4. Meat quality and performance of pigs fed diets with fish silage meal;Pesquisa Agropecuária Brasileira;2017-10

5. c.A2456C-substitution in Pck1 changes the enzyme kinetic and functional properties modifying fat distribution in pigs;Scientific Reports;2016-01-21

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