Liha töötlemine
agonists on finishing performance, carcass character-
Pietrain, and RN-Hampshire). Because color istics, and meat quality of feedlot steers. Journal of
is a function of rate of pH decline, genetics Animal Science 84(12):3259–3265.
can influence both the absolute color (dark Bauer, F. 1983. Free glutamic acid in meat products.
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pink, pale pink) and the evenness of the Bendall, J. R., and J. Wismer-Pedersen. 1962. Some
color. Visual two-toning was higher in pork properties of the fibrillar proteins of normal and
loins from Duroc cross lines (Duroc/Landrace watery pork muscle. Journal of Food Science 27:
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and Duroc/Hampshire) than in those from Bianchini, W., A. C. Silveira, and A
annaabi.ee 
