Porcine Muscle Properties. B. Relation to Naturally Occurring and Artificially Induced Variation in Heart and Respiration Rates
- 1 May 1965
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 30 (3) , 492-497
- https://doi.org/10.1111/j.1365-2621.1965.tb01791.x
Abstract
No abstract availableKeywords
This publication has 16 references indexed in Scilit:
- Porcine Muscle Properties. A. Alteration of Glycolysis by Artificially Induced Changes in Ambient TemperatureJournal of Food Science, 1965
- Prevention of Pale, Soft, Exudative Porcine Muscle Through Regulation of Ante‐Mortem Environmental TemperatureaJournal of Food Science, 1964
- Alteration of Post‐Mortem Changes in Porcine Muscle by Preslaughter Heat Treatment and Diet Modificationa,bJournal of Food Science, 1963
- Effect of Preslaughter Change to a Cold Environment on Characteristics of Pork MuscleJournal of Animal Science, 1961
- Effect of High Protein, High Fat and High Sucrose Rations on the Water-Binding and Associated Properties of Pork MuscleJournal of Animal Science, 1960
- QUALITY OF PORK IN RELATION TO RATE OF pH CHANGE POST MORTEMJournal of Food Science, 1959
- The Effect of Exhaustive Exercise and High Sucrose Regimen on Certain Chemical and Physical Pork Ham Muscle CharacteristicsJournal of Animal Science, 1959
- Eine einfache Methode zur Bestimmung der Wasserbindung im MuskelThe Science of Nature, 1953
- The Effects of Air Temperature and Relative Humidity on the Physiological well being of SwineJournal of Animal Science, 1949