Variability in rates of pH fall and of lactate production in the muscles on cooling beef carcasses-Reference-Cited by-同舟云学术

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Variability in rates of pH fall and of lactate production in the muscles on cooling beef carcasses

Published:1978-04 Issue:2 Volume:2 Page:91-104
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Bendall J.R.

Publisher

Elsevier BV

Subject

Food Science

Reference21 articles.

1. Factors determining the time course of rigor mortis

2. The shortening of rabbit muscles during rigor mortis: its relation to the breakdown of adenosine triphosphate and creatine phosphate and to muscular contraction

3. 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

4. Proc. 19th Europ. Meeting Meat Res. Workers;Bendall,1973

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