IMF content was not significantly correlated with WHC in pork, and so ultimately, we consider pH to be one of the most important factors influencing WHC in pork meat.

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Relationship between water-holding capacity and intramuscular fat content in Japanese commercial pork loin | Synapse

Cite This Study

Watanabe et al. (Tue,) studied this question.

synapsesocial.com/papers/69dee26e57c7c8340a55969a https://doi.org/https://doi.org/10.5713/ajas.17.0640

Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

1Prediction of pork quality attributes from near infrared reflectance spectra2003 · 140 citations
2QUALITY OF PORK WITH A DIFFERENT INTRAMUSCULAR FAT (IMF) CONTENT2005 · 68 citations
3Physical characteristics of lamb primals packaged under vacuum or modified atmospheres1996 · 43 citations
4The effect of temperature on the drip, denaturation and extracellular space of pork <i>longissimus dorsi</i> muscle1977 · 80 citations
5Quality and Evaluation for Pork2006 · 2 citations

Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

1Prediction of pork quality attributes from near infrared reflectance spectra2003 · 140 citations
2QUALITY OF PORK WITH A DIFFERENT INTRAMUSCULAR FAT (IMF) CONTENT2005 · 68 citations
3Physical characteristics of lamb primals packaged under vacuum or modified atmospheres1996 · 43 citations
4The effect of temperature on the drip, denaturation and extracellular space of pork <i>longissimus dorsi</i> muscle1977 · 80 citations
5Quality and Evaluation for Pork2006 · 2 citations