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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Detalles Bibliográficos
Autores principales: Kim, Tae Wan, Kim, Chul Wook, Yang, Mi Ra, No, Gun Ryoung, Kim, Sam Woong, Kim, Il-Suk
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4973946/
https://www.ncbi.nlm.nih.gov/pubmed/27499661
http://dx.doi.org/10.5851/kosfa.2016.36.1.29

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4973946/
https://www.ncbi.nlm.nih.gov/pubmed/27499661
http://dx.doi.org/10.5851/kosfa.2016.36.1.29

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