ShareRelationship between pork quality characteristics early postmortem and just after chilling.
[In German. / En allemand.]
Author(s) : GARRIDO M. D., HONIKEL K. O.
Type of article: Article
Summary
Studies on two german pig breeds in two slaughter houses 45 minutes after slaughter found pH values of 5.4 to 7.0. Measurements of electrical conductivity and colour intensivity after 24 hours found correlation coefficients of -0.88 or -0.86 to the pH value that was recorded after 45 minutes. All other quality indicators in carcasses and in parts had less narrow correlations. The use of electrical conductivity and colour intensivity to check quality indicators in pork is recommended.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1997-0343
- Languages: German
- Source: Fleischwirtschaft - vol. 75 - n. 12
- Publication date: 1995/12
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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INFLUENCE OF CHILLING ON BIOCHEMICAL CHANGES AN...
- Author(s) : HONIKEL K. O.
- Date : 1986/09/10
- Languages : English
- Formats : PDF
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ELECTRICAL STIMULATION OF ANTE MORTEM STRESSED ...
- Author(s) : DUTSON T., SAVELL J., SMITH G.
- Date : 1982
- Languages : English
- Source: Meat Sci. - vol. 6 - n. 2
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EFFECT OF LOW VOLTAGE ELECTRICAL STIMULATION ON...
- Author(s) : POMMIER S. A., POSTE L. M., BUTLER G.
- Date : 1987
- Languages : English
- Source: Meat Sci. - vol. 21 - n. 3
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Einfluss von Gefrierverfahren: Veränderung der ...
- Author(s) : KONDRATOWICZ J., BAK T., DENABURSKI J.
- Date : 2000
- Languages : German
- Source: Fleischwirtschaft - vol. 80 - n. 3
View record
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ELECTRIC CONDUCTIVITY OF PORK IN SLAUGHTERHOUSE...
- Author(s) : SCHWAGELE F., HONIKEL K. O.
- Date : 1991/06
- Languages : German
- Source: Mitt.bl. Fleischforsch. Kulmb. - vol. 30 - n. 112
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