Journal article

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

MP Rees, GR Trout, RD Warner

Meat Science | ELSEVIER SCI LTD | Published : 2003

DOI: 10.1016/S0309-1740(02)00284-X

University of Melbourne Researchers

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34Web of Science
38Scopus

Keywords

Life Sciences & Biomedicine
Suspension
Aging
Food Science & Technology
Bovine
Altered Carcass Suspension
Science & Technology
Meat Quality
Porcine
Pork Ph
Beef Tenderness
Longissimus Muscle
Thoracis-Et-Lumborum
Pigs
Sarcomere-Length
Voltage Electrical-Stimulation