A simple, reliable and reproductive method to obtain experimental pale, soft and exudative (PSE) pork
Author:
Funder
NRI/CSREES/USDA, USA
Publisher
Elsevier BV
Subject
Food Science
Reference30 articles.
1. Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat;Barbut;Meat Science,2008
2. Measuring pork color: Effect of bloom time, muscle, pH and relationship to instrumental parameters;Brewer;Meat Science,2001
3. Comparison of CO2 stunning with manual electrical stunning (50 Hz) of pigs on carcass and meat quality;Channon;Meat Science,2002
4. Relationship between thermal denaturation of porcine muscle proteins and water-holding capacity;Deng;Journal of Food Science,2002
5. The effect of high-postmortem temperature on the development of pale, soft and exudative pork: Interaction with ultimate pH;Fernandez;Meat Science,1994
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