Influence of cutting methods and heat treatment on selected technological properties and structure of pork longissimus thoracis et lumborum muscle
T. Szmańko, Tomasz Lesiów, Youling L. Xiong, Anna Berlińska, Krzysztof Marycz, A. Krzyś
Topics & Concepts
Longissimus ThoracisSarcomereLoinWater holding capacityMuscle fibreShear forceMyofibrilFood scienceChemistryRigor mortisAnatomyAnimal scienceMaterials scienceMyocyteComposite materialBiologyMedicineBiochemistryTendernessSkeletal muscleInternal medicineMeat and Animal Product QualityAnimal Nutrition and PhysiologyTextile materials and evaluations