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Showing 1 to 4 of 4 for “"two-toning"”.
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Pectoralis muscle of turkey displays divergent function as correlated with meat quality
… the underlying cause and significance of two-toning in fresh turkey breast. In the first experiment, pectoralis muscles were collected and subjected to image processing software to describe color of fresh turkey. In the second experiment, shackling time was tested as an aggravator of fresh …
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Biochemical Basis of Fresh Ham Color Development
… muscle. This variation in fresh ham color, or two-toning, persists through further processing and contributes to production of a less desirable end product. In an attempt to understand the underlying source of this color variation, we evaluated the differences in muscle fiber-type composition …
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Harvest practices cause aberrations in pork quality
… fail to explain the high frequency of two-toning and other pork quality defects routinely occurring in many hog processing facilities. Therefore, we hypothesized harvesting practices, such as scald alter color across muscles of the ham. Scald time was initially investigated using 32 …
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Determining the Underlying Factors of Fresh Ham Color Variation
… fresh and cured products is sometimes known as two-toning and is most often found in the semimembranosus (SM) and associated muscles of fresh hams and is exacerbated with curing. The underlying color of fresh meat may be a function of postmortem metabolism or the underlying characteristics of …