283
Views
5
CrossRef citations to date
0
Altmetric
Article

Intramuscular fat and sensory properties of pork loin

, , , , &
Pages 483-485 | Published online: 07 Mar 2016

References

  • Aaslynga, M.D., Bejerholma, C., Ertbjergb, P., Bertramc, H. C., Andersenc, H. J., 2003. Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure. Food Qual. Pref.14: 277–288.
  • A.O.A.C., 2000. Official Methods of Analysis. Assoc. Offic. Anal. Chem. 17th ed., Gaithersburg, MD, USA.
  • Corino, C., Rossi, R., Musella, M., Pastorelli, G., Cannata, S., 2008. Effect of different production typologies on chemical, physical and sensory characteristics of Italian commercial pork. J. Sci. Food Agr. 89: 436–439.
  • Fernandez, X., Monin, G., Talmant, A., Mourot, J., Lebret, B., 1999. Influence of intramuscular fat content on the quality of pig meat – 1. Composition of the lipid fraction and sensory characteristics of m. Longissimus lumborum. Meat Sci. 53: 59-65.
  • Lonergan, S.M., Stalder, K.J., Huff-Lonergan, E., Knight, T.J., Goodwin, R.N., Prusa, K.J., Beitz, D.C., 2007. Influence of lipid content on pork sensory quality within pH classification. J. Anim. Sci. 85: 1047–1079.
  • Meilgaard, M., Civille, G.V., Carr. B.T., 2007. Sensory Evaluation Techniques. 4th ed Boca Raton, FL, USA.
  • NPPC, 1999. NPPC Marbling Standards. National Pork Producers Council, Des Moines, USA.
  • Resurreccion, A.V.A., 2004. Sensory aspects of consumer choices for meat and meat products. Meat Sci. 66: 11–20.
  • SPSS, 2008. SPSS/PC+ Statistics 16.0. SPSS Inc., Chicago, IL, USA.
  • Wood, J. D., Richardson, R.I., Nute, G. R., Fisher, A. V., Campo, M. M., Kasapidou, E., Sheard, P. R., Enser M., 2003. Effects of fatty acids on meat quality: a review. Meat Sci. 66: 21–32.
  • Wood, J.D., Nute, G.R., Richardson, R.I., Whittington, F.M., Southwood, O., Plastow, G., 2004. Effects of breed, diet and muscle on fat deposition and eating quality in pigs. Meat Sci. 67: 651–66.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.