Pigmeat quality parameters. WHC, haem pigment content and intramuscular fat
1994
Garrido, M.D. | Pedauye, J. | Banon, S. | Laencina, J. (Univ. de Murcia (Spain). Technologia de los Alimentos. Facultad de Veterinaria)
Variations in the haem pigment content, intramuscular fat, water holding capacity and soluble muscle proteins were studied and related to sex and meat quality. PSE meat had the lowest pigment and intramuscular fat values, whilst the highest pigment concentration, WHC and SP were found in DFD meat. Differences attributable to the sex of the animal were, however, found in the parameters measured. None of the methods is in itself an adequate basis for classifying meat as DFD, normal or PSE. (The En version of this paper is published on pp. 1205-1206 of this issue of FLEISCHWIRTSCHAFT)
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