학술논문
Does Tenderness of Korean Native Pork is Related Fiber type?
Document Type
Article
Author
Source
학술대회논문집 2004. 34 (2004): 305-309.
Subject
Language
Korean
Abstract
More a reddish color of KNBP was related to higher frequency of slower fiber type. Tender meat with a faster ageing rate for KNBP was coincided with a faster proteolytic rate, and likely a higher collagen solubility (data not shown). However, it is not confirmed whether the results were linked to the favorable pH/temperature window during rigor development, or fiber composition for tender meat.