Some properties of freeze‐dried pork muscles of high or low ultimate pH
- 1 August 1964
- journal article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 15 (8) , 559-565
- https://doi.org/10.1002/jsfa.2740150810
Abstract
The induction of a high ultimate pH in pork muscle by preslaughter injection of adrenaline gave a product which after Accelerated Freeze Drying was more tender and more juicy than the corresponding control pork muscle of low ultimate pH.Keywords
This publication has 2 references indexed in Scilit:
- A comparison of freeze-dried beef muscles of high or low ultimate pHJournal of the Science of Food and Agriculture, 1963
- Effect of drying temperature in the accelerated freeze‐drying of porkJournal of the Science of Food and Agriculture, 1962