Figure 2. Protein oxidation in Longissimus dorsi and Psoas major muscles, in fresh and aged samples from Pampa Rocha (PP), Pampa Rocha X Duroc (PD) and Pampa Rocha X Large White (PL). Values are means ± SEM

From

pH, Drip Loss, Colour, Lipids and Protein Oxidation of Meat from Pampa-Rocha and Crossbreed Pigs Produced Outdoor in Uruguay

Cecilia Carballo, Alejandra Terevinto, Nelson Barlocco, Ali Saadoun, M. Cristina Cabrera

Journal of Food and Nutrition Research. 2017, 5(5), 342-346 doi:10.12691/jfnr-5-5-9