학술논문
The Relationship between Meat Color (CIE L and a), Myoglobin Content, and Their Influence on Muscle Fiber Characteristics and Pork Quality
이용수 30
- 영문명
- 발행기관
- 한국축산식품학회
- 저자명
- Gap Don Kim Jin Yeon Jeong Sun Jin Hur Han Sul Yang Jin Tae Jeon Seon Tea Joo
- 간행물 정보
- 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제30권 제4호, 626~633쪽, 전체 8쪽
- 주제분류
- 농수해양 > 식품과학
- 파일형태
- 발행일자
- 2010.08.31
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국문 초록
영문 초록
This study examined the relationship between meat color and myoglobin content, and evaluated their influence on muscle fiber characteristics and overall pork quality. Four groups of pigs were classified by lightness (CIE L) and redness (CIE a): HH, high lightness and high redness; HL, high lightness and low redness; LH, low lightness and high redness; LL, low lightness and low redness. Myoglobin content ranged from 1.2 mg/g to 2.1 mg/g, and was highest in the LH group and lowest in the LL group (p
목차
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