Relationship between the pH of semispinalis capitis muscle and the quality properties of pork shoulder butt and belly slices.

ABSTRACT: This study investigated the relationship of carcass characteristics such as hot carcass weight and back fat thickness (BFT) and the pH of semispinalis capitis (SC) with the cooking loss (CL) of pork shoulder butt and the CL and Warner-Bratzler shear force (WBSF) of belly. BFT was correlated with the CLs of the butt slices (r _s  = -0.30) and the belly slices (r _s  = -0.27 to -0.32). The pH of the SC muscle showed a correlation with the CLs of the butt slices (r _s  = -0.45) and the belly slices of the 6th and 11th thoracic vertebrae (r _s  = -0.28 to -0.33). Additionally, the correlations (r _s  = 0.62 to 0.77) were observed in the CLs among the belly slices. Howe

SUBMITTER: Jeong SK 

PROVIDER: S-EPMC11363561 | biostudies-literature | 2024 Oct

REPOSITORIES: biostudies-literature