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The objective was to investigate the effect of ageing time (1 day vs. 8 days postmortem) and sire breed used in the crossbreed (Duroc sired vs. Landrace sired pigs) on blooming ability and colour stability of pork M. longissimus dorsi (LD). The colour was measured during blooming (0, 10, 30, 60, 90min and 24h after cutting) and during subsequent display (1, 2, 3 and 6 days) at 3°C. The contents of...
Increased creatine content in the muscle may delay postmortem (pm) lactate formation and postpone pH decline, hence potentially affect the colour of pork. The influence of dietary supplementation with 0 or 50g creatine monohydrate (CMH)/d for 5 days prior to slaughter and two cooling rates of pig carcasses on the colour characteristics of pork loin from purebred Duroc and Landrace pigs was investigated...
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