A comparison of intact and degraded desmin in cooked and uncooked pork longissimus thoracis and their relationship to pork quality.
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DOI: 10.1016/j.meatsci.2017.02.024
Abstract: The objective was to compare desmin abundance (intact, degraded, and the ratio of intact desmin to degraded desmin) in samples from cooked and uncooked pork and establish its relationship to pork quality traits. Pork chops… read more here.
Keywords: degraded desmin; pork; desmin cooked; desmin ... See more keywords