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Showing 1 to 3 of 3 for “"Pork Tenderness"”.
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QTL Mapping and Molecular Dissection of Meat Quality Traits in Swine
… is important for consumer satisfaction. As many pork quality traits cannot be assessed in the live animal, selection for these traits must rely upon genetic determinants known as quantitative trait loci (QTL). To facilitate fine-mapping of swine QTL, a ∼1 Mb-resolution human-pig comparative …
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Effect of accelerated boning of pork carcasses on fresh meat quality and tenderisation
Variations in pork tenderness, ageing and overall meat quality were investigated to determine optimal boning methods to overcome tenderness problems associated with pork. Accelerated boning, stunning method (carbon dioxide verses electrical), chilling conditions and low voltage electrical …
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The effect of high pressure processing on pork quality, shelf life, palatability, and further processed products
… the impact of High Pressure Processing (HPP) on pork quality, shelf life, palatability, and further processed products. Pork carcasses (n=6) were split into sides with only one side receiving HPP treatment. Data was analyzed as a paired t test. Carcass sides were evaluated for pH decline. …