QUALITY ATTRIBUTES OF PORK LOIN WITH DIFFERENT LEVELS OF MARBLING FROM DUROC AND IBERIAN CROSS

ABSTRACT In the present study, the effect of marbling level of pork and the quality attributes of pork loins obtained from 42 pure Duroc × pure Iberian pigs (21 castrates, 21 sows) were studied. Generally, sex had less influence than degree of marbling on loin quality: results for physicochemical ch...

Full description

Saved in:
Bibliographic Details
Published in:Journal of food quality 2010-12, Vol.33 (6), p.802-820
Main Authors: UTRILLA, MARIA CRISTINA, SORIANO, ALMUDENA, RUIZ, ANTONIA GARCÍA
Format: Article
Language:English
Subjects:
Ashes
Biological and medical sciences
Color
Cooking
Food industries
Fundamental and applied biological sciences. Psychology
Heating
Meat and meat product industries
Pork
Raw
Surface layer
Texture
Water loss
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:ABSTRACT In the present study, the effect of marbling level of pork and the quality attributes of pork loins obtained from 42 pure Duroc × pure Iberian pigs (21 castrates, 21 sows) were studied. Generally, sex had less influence than degree of marbling on loin quality: results for physicochemical characteristics and color were similar for castrates and sows, whereas differences in marbling prompted significant differences (P 
ISSN:0146-9428
1745-4557
DOI:10.1111/j.1745-4557.2010.00352.x