A note on the relationships between measures of water holding capacity in the M. longissimus dorsi and total drip loss from butchered pig carcasses during storage
- 1 January 1988
- journal article
- research article
- Published by Elsevier in Meat Science
- Vol. 23 (3) , 227-234
- https://doi.org/10.1016/0309-1740(88)90036-8
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- A comparison of methods to estimate water-holding capacity in post-rigor porcine muscleMeat Science, 1986
- The relationship between pH45 and drip in pig muscleInternational Journal of Food Science & Technology, 1982
- An economic assessment of pale, soft exudative musculature in the fresh and cured pig carcassAnimal Science, 1982
- EFFECT OF ULTIMATE pH UPON THE WATER‐HOLDING CAPACITY AND TENDERNESS OF MUTTONJournal of Food Science, 1971
- The Chemical and Physical Characteristics of Various Pork Ham Muscle ClassesJournal of Animal Science, 1959
- Eine einfache Methode zur Bestimmung der Wasserbindung im MuskelThe Science of Nature, 1953