The effect of post-exsanguination infusion on the composition, exudation, color and post-mortem metabolic changes in lamb-Reference-Cited by-同舟云学术

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The effect of post-exsanguination infusion on the composition, exudation, color and post-mortem metabolic changes in lamb

Published:1994-01 Issue:3 Volume:38 Page:477-496
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Farouk M.M.,Price J.F.

Publisher

Elsevier BV

Subject

Food Science

Reference58 articles.

1. The influence of pre-slaughter oral loading of acid or base on post-mortem changes in Longissimus Dorsi muscle of pork

2. Specific effect of phosphate on the functional properties and yield of buffalo meat patties

3. Official Methods of Analysis;AOAC,1990

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