The relationship between pH45 and drip in pig muscle
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1982.tb00216.x/fullpdf
Reference12 articles.
1. Meat quality of British crossbred pigs
2. Studies on Chemical and Physical Properties of Pork in Relation to Quality
3. A national survey of muscle pH values in commercial pig carcasses
4. MUSCLE TEMPERATURE, pH AND RATE OF RIGOR DEVELOPMENT IN RELATION TO QUALITY AND QUANTITY CHARACTERISTICS OF PIG CARCASSES
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