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dc.contributor.authorRees, MP
dc.contributor.authorTrout, GR
dc.contributor.authorWarner, RD
dc.date.accessioned2017-05-03T14:28:09Z
dc.date.available2017-05-03T14:28:09Z
dc.date.issued2002
dc.identifier.issn0309-1740
dc.identifier.doi10.1016/S0309-1740(01)00188-7
dc.identifier.urihttp://hdl.handle.net/10072/6944
dc.description.abstractThis research investigated the effect on tenderness and meat quality of temperature conditioning at 0, 7, 14 or 21 àof pork longissimus muscle after accelerated boning (removal from the carcass within 30 min post slaughter). The conditioning temperature had no effect (P>0.05) on tenderness at the end of the conditioning period (i.e. at the onset of rigor) but had a significant effect (P<0.05) after the muscles were aged for four days at 2 î After aging, the muscles conditioned at 14 àwere more tender than muscles conditioned at the other three temperatures; the muscles conditioned at 0 àwere tougher than the muscles conditioned at the higher three temperatures. Conditioning at 14 àproduced muscles that had lighter surface colour and lower drip loss due to prevention of cold toughening which occurred at lower temperatures or protein denaturation at the higher temperatures.
dc.description.peerreviewedYes
dc.description.publicationstatusYes
dc.languageEnglish
dc.language.isoeng
dc.publisherElsevier Science
dc.publisher.placeEngland
dc.relation.ispartofpagefrom205
dc.relation.ispartofpageto214
dc.relation.ispartofjournalMeat Science
dc.relation.ispartofvolume61
dc.subject.fieldofresearchAnimal production
dc.subject.fieldofresearchChemical engineering
dc.subject.fieldofresearchFood sciences
dc.subject.fieldofresearchcode3003
dc.subject.fieldofresearchcode4004
dc.subject.fieldofresearchcode3006
dc.titleTenderness of pork M. Longissimus thoracis et lumborum after accelerated boning. Part 1: Effect of temperature conditioning
dc.typeJournal article
dc.type.descriptionC1 - Articles
dc.type.codeC - Journal Articles
gro.date.issued2015-05-06T21:36:37Z
gro.hasfulltextNo Full Text
gro.griffith.authorTrout, Graham


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