Relationship between the pH of semispinalis capitis muscle and the quality properties of pork shoulder butt and belly slices

• DOI: 10.1016/j.fochx.2024.101704
• Publication Date: 2024-07-30T17:23:43Z
• Authors: Seul-Ki-Chan Jeong; Kyung Jo; Seonmin Lee; Hayeon Jeon; Soeun Kim; Seokhee Han; Minkyung Woo; Hyeun Bum Kim; Pil Nam Seong; Samooel Jung
• Keywords: Nutrition. Foods and food supply; 0402 animal and dairy science; 04 agricultural and veterinary sciences; TP368-456; Back fat thickness; Food processing and manufacture; Quality information; Pork shoulder butt; Semispinalis capitis muscle; TX341-641; Pork belly; Cooking loss; Research Article

This study investigated the relationship of carcass characteristics such as hot weight and back fat thickness (BFT) pH s