Influence of slaughter weight and stress gene genotype on the water-holding capacity and protein gel characteristics of three porcine muscles.

@article{Sutton1997InfluenceOS,
  title={Influence of slaughter weight and stress gene genotype on the water-holding capacity and protein gel characteristics of three porcine muscles.},
  author={D S Sutton and Mike Ellis and Yan Lan and F. K. Mckeith and Elizabeth Ruth Wilson},
  journal={Meat science},
  year={1997},
  volume={46 2},
  pages={173-80}
}
The longissimus lumborum, gluteus medius, and the triceps brachii muscles from 40 animals were used to evaluate the effect of stress gene genotype (non-mutant, NN and mono-mutant, Nn) and live weight at slaughter (110 kg and 140 kg) on the processing quality of fresh pork. The 45 minute and ultimate pH measurements did not differ between genotypes. Total percent protein was not different between samples taken from NN or Nn pigs, nor were there any differences in salt-soluble protein. The M… CONTINUE READING