Effects of pre-rigor injection of sodium citrate or acetate, or post-rigor injection of phosphate plus salt on post-mortem glycolysis, pH, and pork quality attributes-Reference-Cited by-同舟云学术

Effects of pre-rigor injection of sodium citrate or acetate, or post-rigor injection of phosphate plus salt on post-mortem glycolysis, pH, and pork quality attributes

Published:2006-12 Issue:4 Volume:74 Page:727-737
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Stephens J.W.,Dikeman M.E.,Unruh J.A.,Haub M.D.,Tokach M.D.

Publisher

Elsevier BV

Subject

Food Science

Reference24 articles.

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2. Pork quality variation is not explained by glycolytic enzyme capacity;Allison;Meat Science,2003

3. Postmortem changes in muscle;Bendall,1973

4. Methods of enzymatic analysis;Bergmeyer,1974

5. Visual acceptability and consumer purchase intent of enhanced pork loin roasts;Brewer;Journal of Muscle Foods,2002

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