Abstract:Perception of color and its relationship to water holding capacity are important for defining the yield and quality of the pork production process. The aim of this study was to identify the relationship among color measurements taken at various anatomical positions in the cross-sectional surface of pork loin steak, and measurements of fluid exudation and its glucose concentration, as well as the impact on these attributes due to plasma glucose at slaughter. Two assays were conducted sequentially: i) investigat… Show more
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