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- W2559626638 abstract "This study was conducted to examine the influence of the metabolic type of muscle on several meat quality traits. A strongly oxidative muscle (Masseter, MS) and a predominantly glycolytic one (Longissimus dorsi, LD) were chosen for carrying out the study. The type of muscle did not show any influence on muscle fat content. The MS muscle showed higher moisture content, more intense redness, lower brightness and poorer lipid oxidative stability than the LD. Significant differences in fatty acid percentages affected all fatty acid identified except for stearic and palmitic acids. The LD muscle showed higher saturated fatty acid (AGS) and monounsaturated fatty acid content (AGMI) and lower polyunsaturated fatty acid content (AGPI) than LD muscle. The lower oxidative stability of MS muscle was attributed to its higher myoglobin and polyunsaturated fatty acid content. © 2002 Altaga. All rights reserved." @default.
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- W2559626638 date "2002-01-01" @default.
- W2559626638 modified "2023-09-23" @default.
- W2559626638 title "EFECTO DEL TIPO DE MÚSCULO SOBRE PARÁMETROS DE CALIDAD EN CARNE FRESCA DE CERDO IBÉRICO" @default.
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