Electrical Measurement for Detecting Early Postmortem Changes in Porcine Muscle

Journal of Animal Science

Volumn 74, Issue 1, 1996, Pages 80-90

  Whitman, T A ^a   Forrest, J C ^b   Morgan, M T ^a   Okos, M R ^a  

^a Purdue University   (United States)

^b PURDUE UNIVERSITY   (United States)

Author keywords

Electrical properties; Meat quality; Muscle; Pork

Indexed keywords

SUIDAE; SUS SCROFA;

ADENOSINE TRIPHOSPHATE;

ANIMAL; ARTICLE; BODY COMPOSITION; BODY WATER; CADAVER; CHEMISTRY; COMPARATIVE STUDY; ELECTRODE; FOOD HANDLING; IMPEDANCE; MEAT; METHODOLOGY; PH; PHYSIOLOGY; SKELETAL MUSCLE; STANDARD; SWINE;

ADENOSINE TRIPHOSPHATE; ANIMALS; BODY COMPOSITION; BODY WATER; ELECTRIC IMPEDANCE; ELECTRODES; FOOD TECHNOLOGY; HYDROGEN-ION CONCENTRATION; MEAT; MUSCLE, SKELETAL; POSTMORTEM CHANGES; SWINE;

EID: 0029687694     PISSN: 00218812     EISSN: None     Source Type: Journal    
DOI: 10.2527/1996.74180x     Document Type: Article

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