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The objective of this work was to characterize the defects of PSE (pale, soft, exudative)- and acid meat, specific for pigs with the genotype Haln and RN-. PSE-meat was found to have significantly (P≤0.05) lower pH1 water holding capacity (WHC) and processing yield (by 3%) than normal meat, from which it also differed with significantly (P≤0.05) higher rate of ATP turnover and lighter colour. Compared...
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