The influence of pre-slaughter oral loading of acid or base on post-mortem changes in Longissimus Dorsi muscle of pork
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference37 articles.
1. The effect of pre-treatment of pigs with curare on the post-mortem rate of pH fall and onset of rigor mortis in the musculature
2. Relations between muscle pH and important biochemical parameters during the postmortem changes in mammalian muscles
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