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학술대회자료
Does Tenderness of Korean Native Pork is Related Fiber type?
Does Tenderness of Korean Native Pork is Related Fiber type?
- Hwang, I.H. Park, B.Y. Cho, S.H. Kim, J.H. Kim, D.H. Kim, Y.K. Kim, M.J. Lee, J.M.
- 한국축산식품학회
- 학술대회논문집
- 2004년도 제34차 추계 국제 학술대회
- 2004.10
- 305 - 309 (5 pages)
More a reddish color of KNBP was related to higher frequency of slower fiber type. Tender meat with a faster ageing rate for KNBP was coincided with a faster proteolytic rate, and likely a higher collagen solubility (data not shown). However, it is not confirmed whether the results were linked to the favorable pH/temperature window during rigor development, or fiber composition for tender meat.
Introduction
Materials and Methods
Results and Discussion
Summary