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Italian Journal of Animal Science Volume 4, 2005 - Issue sup3: Proceedings of the 13th International Symposium Animal Science Days
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Communication

Differentiation of pork longissimus dorsi muscle regarding the variation in water holding capacity and correlated traits

Goran KušecFaculty of Agriculture. Josip Juraj Strossmayer University of Osijek, CroatiaCorrespondence[email protected]
,
Gordana KralikFaculty of Agriculture. Josip Juraj Strossmayer University of Osijek, Croatia
,
Dražen HorvatFaculty of Agriculture. Josip Juraj Strossmayer University of Osijek, Croatia
,
Antun PetričevićFaculty of Agriculture. Josip Juraj Strossmayer University of Osijek, Croatia
&
Vladimir MargetaFaculty of Agriculture. Josip Juraj Strossmayer University of Osijek, Croatia
Pages 79-81 | Published online: 02 Mar 2016

References

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  • Eikelenboom, G., VAN DER Wall, P.G., DE Vries, A.G., 1995. The significance of ultimate pH for pork quality. Proc. 41st Int. Congr. Meat Sci. & Technology, San Antonio, USA, pp 654-655.
  • Forrest, J.C., 1998. Line speed implementation of various pork quality measures. Home page address: http://www.nsif.com/Conferences/1998/forrest.htm.
  • Joo, S.T., Kauffman,R.G.,Kim,B.C.,Park, G.B., 1999. The relationship of sarcoplasmic and myofibrillar protein solubility to colour and water-holding capacity in porcine longissimus muscle. Meat Sci. 52:297-297.
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  • Kušec, G., Kralik, G., PetričeviĆ, A., Gutzmirtl, H., GrguriĆ, D., 2003. Meat quality indicators and their correlation in two crosses of pigs. Agric. Conspec. Sci. 68:115-120.
  • Otto, G., Roehe, R., Looft, H., Thoelking, L., Kalm, E., 2004. Comparison of different methods for determination of drip loss and their relationships to meat quality and carcass characteristics in pigs. Meat Sci. 68:401-409.
  • Sellier, P., Monin, G., 1994. Genetics of pig meat quality: A review. J Muscle Foods 5:187.
  • Van Laack, R.L.J.M., 2000. Determinants of ultimate pH and quality of pork. Home page address: http://www.nppc.org/Research/00reports/99-129-Laack.htm.
  • Warner, R.D., Kauffman, R.G., Greaser, M.L., 1997. Muscle protein changes post mortem in relation to pork quality traits. Meat Sci. 45:339-352.

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