A repeat national survey (ten years on) of muscle pH values in commercial bacon carcasses
- 31 December 1983
- journal article
- Published by Elsevier in Meat Science
- Vol. 9 (2) , 101-111
- https://doi.org/10.1016/0309-1740(83)90020-7
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
- An economic assessment of pale, soft exudative musculature in the fresh and cured pig carcassAnimal Science, 1982
- A note on some factors influencing muscle pH values in commercial pig carcassesAnimal Science, 1978
- A note on muscle pH1 values in commercial pig carcassesAnimal Science, 1976
- A national survey of muscle pH values in commercial pig carcassesInternational Journal of Food Science & Technology, 1975
- Processing Wiltshire bacon from PSE‐prone pigsInternational Journal of Food Science & Technology, 1973
- Influence of carcass cooling rate on drip loss in pigmeatInternational Journal of Food Science & Technology, 1971
- Meat Quality as a Selection Criterion in the PigZeitschrift für Tierzüchtung und Züchtungsbiologie, 1970