Technical Note: Comparison of myofibril fragmentation index from fresh and frozen pork and lamb longissimus1,2


The myofibril fragmentation index (MFI) is strongly associated with indices of meat tenderness, such as Warner-Bratzler shear force and sensory tenderness. The MFI is normally determined on fresh muscle. It is not known whether this index can be determined on frozen muscle. The objective of this experiment was, therefore, to determine whether there is a… (More)


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