커버이미지 없음
SCOPUS
학술저널
The Relationship between Meat Color (CIE L and a), Myoglobin Content, and Their Influence on Muscle Fiber Characteristics and Pork Quality
- 한국축산식품학회
- Food Science of Animal Resources
- Korean Journal for Food Science of Animal Resources 제30권 제4호
- : SCOPUS, SCIE, KCI등재
- 2010.08
- 626 - 633 (8 pages)
This study examined the relationship between meat color and myoglobin content, and evaluated their influence on muscle fiber characteristics and overall pork quality. Four groups of pigs were classified by lightness (CIE L) and redness (CIE a): HH, high lightness and high redness; HL, high lightness and low redness; LH, low lightness and high redness; LL, low lightness and low redness. Myoglobin content ranged from 1.2 mg/g to 2.1 mg/g, and was highest in the LH group and lowest in the LL group (p