Relation between pH and tenderness in cooked muscle
- 1 December 1970
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 5 (4) , 325-330
- https://doi.org/10.1111/j.1365-2621.1970.tb01576.x
Abstract
Summary: Shear‐force and pH were determined in corresponding cooked pre‐ and post‐rigor samples of l. dorsi muscles from normal and adrenalized rabbits. the relative tenderness of pre‐rigor meat was associated with a high pH; but this parameter was apparently affected by other unidentified factors.Keywords
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