The relationships between initial pH, reflectance and exudation in pig muscle
- 1 January 1987
- journal article
- research article
- Published by Elsevier in Meat Science
- Vol. 20 (1) , 65-74
- https://doi.org/10.1016/0309-1740(87)90051-9
Abstract
No abstract availableThis publication has 18 references indexed in Scilit:
- The effects of source population, feeding regimen, sex and day of slaughter on the muscle quality characteristics of British crossbred pigsAnimal Science, 1984
- PORK QUALITY ATTRIBUTES: THEIR ESTIMATION AND THEIR RELATIONSHIPS WITH CARCASS COMPOSITION IN COMMERCIAL PIGSCanadian Journal of Animal Science, 1981
- Fitting Segmented Regression Models by Grid SearchJournal of the Royal Statistical Society Series C: Applied Statistics, 1980
- Meat quality of British crossbred pigsLivestock Production Science, 1978
- Shrinkage of PSE, Normal and DFD Hams during Transit and Processing1Journal of Animal Science, 1978
- The effect of temperature on the drip, denaturation and extracellular space of pork longissimus dorsi muscleJournal of the Science of Food and Agriculture, 1977
- MUSCLE TEMPERATURE, pH AND RATE OF RIGOR DEVELOPMENT IN RELATION TO QUALITY AND QUANTITY CHARACTERISTICS OF PIG CARCASSESCanadian Journal of Animal Science, 1975
- Studies on Chemical and Physical Properties of Pork in Relation to QualityJournal of Animal Science, 1971
- The assessment of pig meat paleness by reflectance photometryAnimal Science, 1969
- The effect of pre-treatment of pigs with curare on the post-mortem rate of pH fall and onset of rigor mortis in the musculatureJournal of the Science of Food and Agriculture, 1966