Comparison of histochemical characteristics in various pork groups categorized by postmortem metabolic rate and pork quality1
Author:
Publisher
Oxford University Press (OUP)
Subject
Genetics,Animal Science and Zoology,General Medicine,Food Science
Link
http://academic.oup.com/jas/article-pdf/84/4/894/23648368/894.pdf
Reference37 articles.
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3. Effects of electrical stimulation on early postmortem muscle pH and temperature declines in pigs from different genetic lines and halothane genotypes;Bowker;Meat Sci.,1999
4. Measuring pork color: Effects of bloom time, muscle, pH and relationship to instrumental parameters;Brewer;Meat Sci.,2001
5. The effects of selection of pigs on growth rate vs leanness on histochemical characteristics of different muscles;Brocks;J. Anim. Sci.,2000
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