Pork Quality Traits According to Postmortem pH and Temperature in Berkshire-Reference-Cited by-同舟云学术

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Pork Quality Traits According to Postmortem pH and Temperature in Berkshire

Published:2016-02-28 Issue:1 Volume:36 Page:29-36
ISSN:1225-8563
Container-title:Korean Journal for Food Science of Animal Resources
language:en
Short-container-title:Korean Journal for Food Science of Animal Resources

Author:

Kim Tae Wan,Kim Chul Wook,Yang Mi Ra,No Gun Ryoung,Kim Sam Woong,Kim Il-Suk

Publisher

Korean Society for Food Science of Animal Resources

Subject

Animal Science and Zoology,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO201607761295768.pdf

Reference27 articles.

1. Effects of rigor temperature and electrical stimulation on venison quality

2. The Quality Evaluation of RFN and PSE Pork Longissimus Lumborum Muscle Considering Its Microstructure

3. Single-Nucleotide Polymorphisms in PigEPHX1Gene are Associated with Pork Quality Traits

4. The effects of lairage time and handling procedure prior to slaughter on stress and meat quality parameters in pigs

5. The effect of high post-mortem temperature on the development of pale, soft and exudative pork: Interaction with ultimate pH

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