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- W2565431079 abstract "The l. dorsi, psoas major, rectus femoris, biceps femoris and semimembranosus muscles were excised from the right side of fifty-two Hampshire pigs. The l. dorsi muscles were divided into anterior, center and posterior sections, while the three ham muscles were divided into proximal and distal portions (relative to the femur). Total moisture, ether extract and myoglobin concentrations were determined for each muscle, while ultimate pH, Munsell values and juice-retaining properties were measured. Total moisture was highest in the rectus femoris and lowest in the l. dorsi muscles; percent ether extract followed an inverse pattern in all muscles. While myoglobin content was highest in the psoas major and lowest in the l. dorsi, the values among all muscles were significant (P<.01). However, there were no significant differences in myoglobin concentration among the three sections of the l. dorsi muscle. In general, the differences in ultimate pH, Munsell value and juice-retaining properties between the sections of the l. dorsi muscle were small. Ultimate pH Munsell values and juice-retaining properties of the three ham muscles were not entirely consistent between proximal and distal portions, but the proximal portion usually had higher pH values and greater juice-retaining properties and lower Munsell values (darker) than the corresponding distal portion. These results emphasize the necessity for uniform sampling techniques within given muscles. The data also indicate the need for measuring more than one or two characteristics when evaluating porcine quality, since all of these characteristics are not interrelated." @default.
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- W2565431079 date "1966-05-01" @default.
- W2565431079 modified "2023-10-14" @default.
- W2565431079 title "Variation of some Physical and Biochemical Properties within and among Selected Porcine Muscles" @default.
- W2565431079 doi "https://doi.org/10.2527/jas1966.252277x" @default.
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