The influence of the rate of pH decline on the rate of ageing for pork. I: interaction with method of suspension-Reference-Cited by-同舟云学术

The influence of the rate of pH decline on the rate of ageing for pork. I: interaction with method of suspension

Published:2003-10 Issue:2 Volume:65 Page:791-804
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Rees Melissa P.,Trout Graham R.,Warner Robyn D.

Publisher

Elsevier BV

Subject

Food Science

Reference59 articles.

1. The efficiency of high and low voltage electrical stimulation under different chilling regimes;Aalhus;Canadian Journal of Animal Science,1994

2. Further investigations into relationships between measurements carried out on the slaughter line and pig meat quality the day after slaughter;Barton-Gade;26th European meeting of Meat Research Workers,1980

3. Effect of stunning on pork quality and welfare;Barton-Gade;Proceedings of Allen D. Leman Swine Conference,1993

4. Practical experience with carbon dioxide stunning;Barton-Gade;Slagteriernes Forskningsinstitut,1990

5. Effects of beef carcass electrical stimulation, hot boning and ageing on unfrozen and frozen longissimus dorsi and semimembranosus steaks;Bowles;Journal of Food Science,1983

Cited by 39 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Characterization of Post-Mortem pH Evolution and Rigor Mortis Process in Botucatu Rabbit Carcasses of Different Categories;Animals;2024-08-28

2. Effect of different sous-vide cooking temperature-time combinations on the functional and sensory properties of goose meat;Poultry Science;2024-06

3. Effect of Electrical and Carbon Dioxide Stunning on Stress and Physicochemical Characteristics of Loin in LYD Pigs;Resources Science Research;2024-06

4. Fabrication of multifunctional ethyl cellulose/gelatin-based composite nanofilm for the pork preservation and freshness monitoring;International Journal of Biological Macromolecules;2024-04

5. The effect of pre-slaughter electrical stunning on bleeding efficiency, meat quality, histology, and microbial count of several goat muscles;South African Journal of Animal Science;2023-04-17