ShareMuscle pH60 colour (L, a, b) and water-holding capacity and the influence of postmortem meat temperature.
Author(s) : ROSEIRO L. C., SANTOS C., MELO R. S.
Type of article: Article
Details
- Original title: Muscle pH60 colour (L, a, b) and water-holding capacity and the influence of postmortem meat temperature.
- Record ID : 1995-0990
- Languages: English
- Source: Meat Sci. - vol. 38 - n. 2
- Publication date: 1994
Links
See other articles in this issue (3)
See the source
Indexing
- Themes: Meat and meat products
- Keywords: Thawing; Meat; Pork; Ph; Weight loss; Cold storage; Colour; Freezing
-
Relationships between Japanese pork colour stan...
- Author(s) : IRIE M., SWATLAND H. J.
- Date : 1992
- Languages : English
- Source: Food Res. int. - vol. 25 - n. 1
View record
-
INVESTIGATION IN THE INCIDENCE OF WEIGHT LOSSES...
- Author(s) : SIMKO S., RIMAJ J.
- Date : 1987
- Languages : Czech
- Source: Prum. Potravin - vol. 38 - n. 2
View record
-
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
-
ANALYSES OF PORK CARCASSES OF DIFFERENT GRADES ...
- Author(s) : HAACKER S., LEISTNER W., SCHARNER E.
- Date : 1982
- Languages : German
- Source: Fleisch - vol. 36 - n. 1
View record
-
Modified-atmosphere packaging of bone-in pork l...
- Author(s) : WARREN K. E., HUNT M. C., MARKSBERRY C. L., SORHEIM O., KROPF D. H., JOHNSON D. E.
- Date : 1992
- Languages : English
- Source: J. Muscle Foods - vol. 3 - n. 4
View record