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Relationships among Instrumental Tenderness Parameters, Meat Quality Traits, and Histochemical Characteristics in Porcine Longissimus dorsi Muscle
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  • Relationships among Instrumental Tenderness Parameters, Meat Quality Traits, and Histochemical Characteristics in Porcine Longissimus dorsi Muscle
  • Relationships among Instrumental Tenderness Parameters, Meat Quality Traits, and Histochemical Characteristics in Porcine Longissimus dorsi Muscle
저자명
Shin. Han-Gyol,Choi. Young-Min,Nam. Yun-Ju,Lee. Sang-Hoon,Choe. Jee-Hwan,Jeong. Da-Woon,Kim. Byoung-Chul
간행물명
Food science and biotechnology
권/호정보
2008년|17권 5호|pp.965-970 (6 pages)
발행정보
한국식품과학회
파일정보
정기간행물|ENG|
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이 논문은 한국과학기술정보연구원과 논문 연계를 통해 무료로 제공되는 원문입니다.
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기타언어초록

The objective of this study was to examine the relationship between instrumental tenderness parameters and histochemical characteristics in the porcine longissimus dorsi muscle, and to investigate a comparison between tenderness parameters such as the Warner-Bratzler shear-force (WBS) and texture profile analysis (TPA). A negative relationship between WBS and fiber area was observed. However, there was no significant relationship between hardness and muscle fiber area. The percentage of fiber type IIb exhibited a positive correlation with hardness. There was a negative relationship between the type IIa composition percentage and hardness. This study showed that some muscle fiber characteristics were related to WBS and TPA parameters, especially hardness.