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