Post-mortem Changes in the Colour of Pig Longissimus Dorsi Muscle
- 1 May 1963
- journal article
- research article
- Published by Springer Nature in Nature
- Vol. 198 (4880) , 584-585
- https://doi.org/10.1038/198584a0
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Some Properties of the Fibrillar Proteins of Normal and Watery Pork MuscleJournal of Food Science, 1962
- Rate of Anaerobic Glycolysis versus Structure in Pork MuscleNature, 1961
- Post Mortem Glycolysis in Normal and Exudative Longissimus Dorsi Muscles of the Pig in Relation to So-Called White Muscle DiseaseJournal of Comparative Pathology and Therapeutics, 1960
- QUALITY OF PORK IN RELATION TO RATE OF pH CHANGE POST MORTEMJournal of Food Science, 1959
- Abnormally Low Ultimate pH in Pig MuscleNature, 1958