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Pork Quality Traits According to Postmortem pH and Temperature in Berkshire
This study was performed to investigate the role of pH and temperature postmortem, and to demonstrate the importance of these factors in determining meat quality. Postmortem pH(45min) (pH at 45 min postmortem or initial pH) via analysis of Pearson’s correlation showed high positive correlation with...
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| Publicado no: | Korean J Food Sci Anim Resour |
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| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Korean Society for Food Science of Animal Resources
2016
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4973946/ https://ncbi.nlm.nih.gov/pubmed/27499661 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2016.36.1.29 |
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