Liha töötlemine
is ultimately quite low, even if ultimate pH ative (NN) Pietrain, RN- Hampshire, rn+
(24 h) is within normal ranges. Rapid post- Hampshire, Berkshire, and Duroc lines of
mortem glycolysis is associated with the high pigs.
32 Chapter 2
Hambrecht et al. (2005) reported that high of biohydrogenation of dietary lipids, or via
stress conditions (long transport, short endogenous synthesis. Increased marbling,
lairage) decreased muscle glycolytic poten- because of the increased amount of fat avail-
tial and increased plasma lactate, cortisol, able for formation of flavor compounds, has
muscle temperature, rate of pH decline, ulti- traditionally been considered to have a rela-
mate pH, and b* values (yellowness) of tively large impact on the ultimate flavor of
pork. Other color measures were unaffected the meat product.
annaabi.ee 
