The effect of high post-mortem temperature on the development of pale, soft and exudative pork: Interaction with ultimate pH
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference29 articles.
1. Some Properties of the Fibrillar Proteins of Normal and Watery Pork Muscle
2. Etiological Status and Associated Studies of Pale, Soft, Exudative Porcine Musculature
3. The Effect of Various Levels of Exercise in Altering the Chemical and Physical Characteristics of Certain Pork Ham Muscles
4. Comparison of methods for measuring sarcomere length in beef semitendinosus muscle
5. Effects of ultrarapid chilling and ageing on length of sarcomeres, and tenderness of pork
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