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
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Indexing
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