The eating quality of pork: 1. The influence of ultimate pH

Fleischwirtschaft

Volumn 76, Issue 4, 1996, Pages 392-393

  Eikelenboom, G ^a   Hoving Bolink, A H ^a   Van Der Wal, P G ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Eating quality; Juiciness; pH; Pork; Tenderness

Indexed keywords

EID: 0012875767     PISSN: 0015363X     EISSN: None     Source Type: Trade Journal    
DOI: None     Document Type: Article

References (9)

1. BEJERHOLM, C. and P. A. BARTONGADE (1986): Effect of intramuscular fat level on eating quality of pig meat. Proceedings 32nd Meeting of Meat Research Workers, Gent, Belgium, 389-391.
2. DE VOL, D. L.; F. K. MCKEITH; P. J. BECHTEL; J. NOVAKOVSKI; R. D. SHANKS and T. R. CARR (1988) : Variations in composition and palatabilily traits and relationships between muscle characteristics and palatability in a random sample of pork carcasses. J. Anim. Sci. 66,385-395.
3. DRANSFIELD, E. (1981) : Eating quality of DFD beef. In: HOOD, D. E. and P. V. TARRANT (eds.): The Problem of dark-cutting in beef. Martinus Nijhof Publ., The Hague, 344-358.
4. DRANSFIELD, E ; G. R. NUTE; D. S MOTTRAM; T. G. ROWAN and T. L J. LAWRENCE (1985): Pork quality from pigs fed on low glucosinate rapeseed meal : Influence of level in the diet, sex and ultimate pH. J. Sci. Food Agric. 36, 546-556.
5. EIKELENBOOM, G.; A. H. BOLINK and W. SYBESMA (1991): Effects of feed withdrawal before delivery on pork quality and carcass yield. Meat Sci 29, 1, 25-30.
6. EIKELENBOOM, G.; A. H. HOVING-BOLINK; P. G, VAN DER WAL; A. W. DE VRIES and G. VONDER (1992) : De invloed van de eind-pH op de eetkwaliteit van varkensvlees. IDDLO (Research Branch Zeist), Report B-385 (with English summary).
7. EIKELENBOOM, G. and F. J. M. SMULDERS (1986) : Effect of electrical stimulation on veal quality. Meat Sci. 16, 103-112.
8. GÖRANSSON, A., G. VON SETH and E. TORNBERG (1992) : Influence of intramuscular fat on the eating quality of pork. Proc. 38th International Congress of Meat Science and Technology, Clermoni-Ferrand, France, 245-248.
9. PURCHAS, R. W. (1990) : An assessment of the role of pH differences in determining the relative tenderness of meat from bulls and steers. Meat Sci. 27, 129-140.