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Factors Influencing Quality in Pork A. Histological Observations a, b
Author(s) -
CARPENTER Z. L.,
KAUFFMAN R. G.,
BRAY R. W.,
BRISKEY E. J.,
WECKEL K. G.
Publication year - 1963
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1963.tb00228.x
Subject(s) - tenderness , connective tissue , longissimus dorsi , muscle fibre , anatomy , longissimus , intramuscular fat , muscle tissue , chemistry , fixation (population genetics) , food science , biology , medicine , pathology , biochemistry , skeletal muscle , gene
SUMMARY Seventy‐eight carcasses of pigs, 4–42 months old, provided loins of varied intramuscular fat content. Developed experimental methods indicated that the fixation time and the staining processes of the longissimus dorsi muscle were dependent upon its structure and chemical properties. With an increase in maximum muscle fiber diameter, there was a decrease in the taste‐panel tenderness scores on the cooked longissimus dorsi muscles. There were no significant relations between tenderness measurements and total amount of connective tissue; however, the coarseness of the collagenic connective tissue strands was inversely related to the tenderness of the longissimus dorsi muscle.