{"id":4839,"date":"2008-01-01T01:01:01","date_gmt":"2008-01-01T01:01:01","guid":{"rendered":"http:\/\/export.maxmaziy.php.nixsolutions.com\/?p=4839"},"modified":"2008-01-01T01:01:01","modified_gmt":"2008-01-01T01:01:01","slug":"intramuscular-fat-content-has-little-influence-on-the-eating-quality-of-fresh-pork-loin-chops","status":"publish","type":"post","link":"http:\/\/prairieswine.com\/rsc\/intramuscular-fat-content-has-little-influence-on-the-eating-quality-of-fresh-pork-loin-chops\/","title":{"rendered":"Intramuscular fat content has little influence on the eating quality of fresh pork loin chops"},"content":{"rendered":"<p>In this study fresh pork loins (n = 290) were selected from a commercial packing facility based on subjective marbling of the intact loin and 24-h pH to determine the influence of marbling on quality measurements, including color, marbling, and firmness, ultimate pH, and drip loss, were determined after aging.  Results from a trained panel indicate that the percentage of extractable lipid did not correlate strongly with perceived tenderness, juiciness,<br \/>\nor pork flavor for this group of pork loins that was controlled for genetics, pH, management, and day of slaughter.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>In this study fresh pork loins (n = 290) were selected from a commercial packing facility based on subjective marbling of the intact loin and 24-h pH to determine the influence of marbling on quality measurements, including color, marbling, and firmness, ultimate pH, and drip loss, were determined after aging. Results from a trained panel [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2102],"tags":[8882,6988,189,3965,2851,13027,3804,502,20007,20792,6996,48,6997,14784,1324,95,6998,76,20911],"class_list":["post-4839","post","type-post","status-publish","format-standard","hentry","category-meat-quality","tag-al","tag-color","tag-consumer","tag-content","tag-fat","tag-fresh-pork","tag-genetic","tag-genetics","tag-gh","tag-influence","tag-lipid","tag-management","tag-marbling","tag-ness","tag-pork","tag-quality","tag-sensory","tag-slaughter","tag-t"],"_links":{"self":[{"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/posts\/4839","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/comments?post=4839"}],"version-history":[{"count":0,"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/posts\/4839\/revisions"}],"wp:attachment":[{"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/media?parent=4839"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/categories?post=4839"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/tags?post=4839"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}