Evaluation of lean meat quality in pigs using two electronic probes

This publication has 5 references indexed in Scilit:

• The use of electronic grading probes for the objective assessment of PSE and DFD in pork carcasses
  Meat Science, 1987
• The chemistry of colour and appearance
  Food Chemistry, 1986
• Evaluation of some objective methods for measuring pork quality
  Meat Science, 1985
• The relationship between pH₄₅ and drip in pig muscle
  International Journal of Food Science & Technology, 1982
• The assessment of pig meat paleness by reflectance photometry
  Animal Science, 1969