A comparison of intact and degraded desmin in cooked and uncooked pork longissimus thoracis and their relationship to pork quality

The objective was to compare desmin abundance (intact, degraded, and the ratio of intact desmin to degraded desmin) in samples from cooked and uncooked pork and establish its relationship to pork quality traits. Pork chops (2.54-cm thick) from twenty-four pork loins were randomly assigned to treatme...

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Bibliographic Details
Published in:Meat science 2017-07, Vol.129, p.93-101
Main Authors: Richardson, E., Bohrer, B.M., Arkfeld, E.K., Boler, D.D., Dilger, A.C.
Format: Article
Language:English
Subjects:
Animals
Cooking
Desmin
Desmin - analysis
Desmin - chemistry
Paraspinal Muscles - chemistry
Pork quality
Postmortem proteolysis
Red Meat - analysis
Shear Strength
Swine
Tenderness
Time Factors
Water-holding capacity
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Summary:The objective was to compare desmin abundance (intact, degraded, and the ratio of intact desmin to degraded desmin) in samples from cooked and uncooked pork and establish its relationship to pork quality traits. Pork chops (2.54-cm thick) from twenty-four pork loins were randomly assigned to treatment (cooked or uncooked). Intact and degraded desmin in cooked and uncooked chops aged 1d were weakly correlated (r
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2017.02.024