ShareSummary
THE PROGRAM LASTING ONE YEAR WAS BASED ON THE DETERMINATION OF PH VALUES IN MUSCULUS LONGISSIMUS DORSI. WEIGHT LOSSES HAVE BEEN DETERMINED AFTER 24 HOURS STORAGE. THE WORK CONTAINS A HISTOGRAMME OF MEAT WEIGHT LOSSES FOR THE WHOLE PIG BATCH AS A FUNCTION OF PH VALUES.
Details
- Original title: [In Czech. / En tchèque.]
- Record ID : 1987-1400
- Languages: Czech
- Source: Prum. Potravin - vol. 38 - n. 2
- Publication date: 1987
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Meat and meat products
- Keywords: Meat; Chilling; Pork; Ph; Weight loss
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QUALITATIVE AND QUANTITATIVE CHANGES IN PORK CA...
- Author(s) : RESETNIK V. P., GRIBINCA A. I.
- Date : 1988
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 2
View record
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MOISTURE LOSSES DURING CHILLING FROM THE SKIN S...
- Author(s) : SCHAEFER-ZEIDLER C. E., JUDGE M. D., ABERLE E. D.
- Date : 1983
- Languages : English
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LA REFRIGERATION DES CARCASSES DE PORC.
- Author(s) : LETANG G., NATHIER N., VENDEUVRE J. L.
- Date : 1989
- Languages : French
- Source: Rev. gén. Froid - vol. 79 - n. 7
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Muscle pH60 colour (L, a, b) and water-holding ...
- Author(s) : ROSEIRO L. C., SANTOS C., MELO R. S.
- Date : 1994
- Languages : English
- Source: Meat Sci. - vol. 38 - n. 2
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THE EFFECTS OF HANDLING, TRANSPORT, SLAUGHTER A...
- Author(s) : TARRANT P. V.
- Date : 1989
- Languages : English
- Source: Ir. J. Food Sci. Technol. - vol. 13 - n. 2
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