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
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Indexing
- Themes: Meat and meat products
- Keywords: Thawing; Meat; Pork; Ph; Weight loss; Cold storage; Colour; Freezing
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