| Abbreviation |
|
Trait or substance or brief definition |
| ATP
|
|
Adenosine tripolyphosphate, a high energy compound for cellular needs and the contraction and relaxation of muscle
|
| Ca2+
|
|
Calcium ion with a valence charge of 2+
|
| CO2
|
|
Carbon dioxide, a gas commonly used to immobilize pigs and in packaging
|
| DFD
|
|
Dark, firm and dry, undesirable meat quality that has a higher pH than normal
|
| HACCP
|
|
Hazard, Analysis, Critical, Control, Points; a food safety program
|
| NIR
|
|
Near infrared reflectance
|
| NIRS
|
|
Near infrared reflectance spectroscopy
|
| NMR
|
|
Nuclear magnetic resonance
|
| NMR-T2
|
|
A particular trait of NMR spectra that characterize molecules
|
| pH
|
|
A measure of the acidity of muscle
|
| pHI
|
|
The isoelectric pH (5.1) of meat proteins; the pH where WHC is lowest
|
| PSE
|
|
Pale, soft, and exudative, undesirable meat quality due to short-time pre-slaughter stress
|
| RN
|
|
Napole gene, typical of Hampshire pigs that have a lower than normal post-mortem pH
|
| SR
|
|
Sarcoplasmic reticulum, a sub cellular structure that binds (muscle relaxes) and releases (muscle contracts) calcium ions that affect muscle contraction
|
| WHC
|
|
Water holding capacity
|
