Effects of dietary magnesium and duration of refrigerated storage on the quality of vacuum-packaged, boneless pork loins.

@article{Apple2001EffectsOD,
  title={Effects of dietary magnesium and duration of refrigerated storage on the quality of vacuum-packaged, boneless pork loins.},
  author={J. Apple and Justin R Davis and Linda Rakes and Charles V. Maxwell and M R Stivarius and Fred W. Pohlman},
  journal={Meat science},
  year={2001},
  volume={57 1},
  pages={43-53}
}
Quality data were initially collected on 78 pork loins from crossbred pigs fed diets containing 0, 1.25 or 2.5% magnesium mica (MM). Loins were then vacuum-packaged, and randomly assigned to either 4 or 8 weeks of storage at 2°C. Dietary MM had no (P > 0.05) effect on moisture loss/retention or subjective and objective color measurements. Purge volume increased (P<0.05) and drip loss decreased (P<0.05) as storage time increased. Moreover, longissimus thoracis et lumborum (LM) chops became… CONTINUE READING
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