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
-
Effects of freezing temperature on the physico-...
- Author(s) : SAKATA R., OSHIDA T., NAGATA Y.
- Date : 1992/08/23
- Languages : English
- Source: 38th International Congress of Meat Science and Technology (ICoMST). Proceedings.
View record
-
HOT PROCESSING OF PORK CARCASSES. QUANTITATIVE ...
- Author(s) : CIA G.
- Date : 1985
- Languages : Portuguese
- Source: Bol. ITAL - vol. 22 - n. 2
View record
-
EFFECT OF PRE-CURE FREEZING AND THAWING ON THE ...
- Author(s) : KEMP J. D., LANGLOIS B. E., JOHNSON A. E.
- Date : 1982
- Languages : English
- Source: Journal of Food Protection - vol. 45 - n. 3
View record
-
Calculation of weight loss (drying) during stor...
- Author(s) : KUCAKOVA V. E., ZONIN V. G., IVANOV M. P., MARCHENKO V. I.
- Date : 1992
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 4
View record