Variation in proteolysis, sarcomere length, collagen content, and tenderness among major pork muscles.

@article{Wheeler2000VariationIP,
  title={Variation in proteolysis, sarcomere length, collagen content, and tenderness among major pork muscles.},
  author={Tommy L. Wheeler and Steven D. Shackelford and Mohammad Koohmaraie},
  journal={Journal of animal science},
  year={2000},
  volume={78 4},
  pages={958-65}
}
The objectives of this experiment were to determine the extent of variation in proteolysis, sarcomere length, and collagen content among pork muscles and the association of those factors with tenderness variation among muscles at 1 d postmortem. Twenty-three white composite barrows were slaughtered and carcasses (66 kg) were chilled at 0 degrees C for 24 h. At 1 d postmortem, the longissimus lumborum, biceps femoris, semimembranosus, semitendinosus, and triceps brachii, long head were dissected… CONTINUE READING