Post-mortem pH decline in lamb semitendinosus muscle and its relationship to the pH decline parameters of the longissimus lumborum muscle: A pilot study-Reference-Cited by-同舟云学术

Post-mortem pH decline in lamb semitendinosus muscle and its relationship to the pH decline parameters of the longissimus lumborum muscle: A pilot study

Published:2021-06 Issue: Volume:176 Page:108473
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Holman Benjamin W.B.,Kerr Matthew J.,Refshauge Gordon,Diffey Simon M.,Hayes Richard C.,Newell Matthew T.,Hopkins David L.

Publisher

Elsevier BV

Subject

Food Science

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4. The effect of transport on pH evolution of different muscles in suckling lambs;De La Fuente,2006

5. Effect of glycogen concentration and form on the response to electrical stimulation and rate of post-mortem glycolysis in ovine muscle;Ferguson;Meat Science,2008

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