A method for early determination of meat ultimate pH-Reference-Cited by-同舟云学术

A method for early determination of meat ultimate pH

Published:2004-02 Issue:2 Volume:66 Page:493-498
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Young O.A,West J,Hart A.L,van Otterdijk F.F.H

Publisher

Elsevier BV

Subject

Food Science

Reference16 articles.

1. Post mortem changes in muscle;Bendall,1973

2. Braathen, O. S. (1993). Transcutan, local, electrical stimulation: a method for identification of non-DFD beef carcasses. In: Proceedings 39th International Congress of Meat Science and Technology (pp. 907-913), Calgary, Canada.

3. Effect of stress-related changes in sheepmeat ultimate pH on cooked odor and flavor;Braggins;Journal of Agricultural Food Chemistry,1996

4. Early identification of the DFD condition in pre-rigor beef carcasses;Davey,1981

5. Muscle glycogen;Dreiling;Meat Science,1987

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