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Volumn 155, Issue 2, 1998, Pages 209-211

Post mortem pH decline as influenced by species in different rhea muscles

Author keywords

Muscles; pH decline; Rheas

Indexed keywords

ANIMAL; ANTIBODY SPECIFICITY; ARGENTINA; ARTICLE; BIRD; CADAVER; MEAT; PATHOLOGY; PH; PHYSIOLOGY; SKELETAL MUSCLE; SPECIES DIFFERENCE;

EID: 0032020129     PISSN: 10900233     EISSN: None     Source Type: Journal    
DOI: 10.1016/S1090-0233(98)80022-1     Document Type: Article
Times cited : (12)

References (11)
  • 1
    • 85005461001 scopus 로고
    • Meat quality and the acceleration of post-mortem glycolysis by electrical stimulation
    • CARSE, W. A. (1973). Meat quality and the acceleration of post-mortem glycolysis by electrical stimulation. Journal of Food Technology 8, 163-8.
    • (1973) Journal of Food Technology , vol.8 , pp. 163-168
    • Carse, W.A.1
  • 2
    • 0001813909 scopus 로고
    • pH A quality criterion for meat
    • HOFMANN, K. (1988). pH A quality criterion for meat. Fleischwirtschaft 68, 67-70.
    • (1988) Fleischwirtschaft , vol.68 , pp. 67-70
    • Hofmann, K.1
  • 3
    • 21344440737 scopus 로고
    • Comparisons of the effect of electrical stimulation methods on postmortem pH decline in beef muscles
    • KASTNER, C. L., SCHWENKE, J. R., KENNEY, P. B., CAMPBELL, R. E., KENDALL, J. A. & MILLIKEN, G. A. (1993). Comparisons of the effect of electrical stimulation methods on postmortem pH decline in beef muscles. Meat Science 35, 183-90.
    • (1993) Meat Science , vol.35 , pp. 183-190
    • Kastner, C.L.1    Schwenke, J.R.2    Kenney, P.B.3    Campbell, R.E.4    Kendall, J.A.5    Milliken, G.A.6
  • 4
    • 84991170674 scopus 로고
    • Emulsifying properties of proteins and meat from broiler breast muscles as affected by their initial pH values
    • KIJOWSKI, J. & NIEWIAROWICZ, A. (1978). Emulsifying properties of proteins and meat from broiler breast muscles as affected by their initial pH values. Journal of Food Technology 13, 451-9.
    • (1978) Journal of Food Technology , vol.13 , pp. 451-459
    • Kijowski, J.1    Niewiarowicz, A.2
  • 7
    • 0010060056 scopus 로고
    • The ostrich: Breeding, reproduction, slaughtering and nutritional value of the meat
    • PALEARI, M. A., CORSICO, P. & BERETTA, G. (1995). The ostrich: breeding, reproduction, slaughtering and nutritional value of the meat. Fleischwirtschaft 75, 1120-3.
    • (1995) Fleischwirtschaft , vol.75 , pp. 1120-1123
    • Paleari, M.A.1    Corsico, P.2    Beretta, G.3
  • 8
    • 0030306088 scopus 로고    scopus 로고
    • Post-mortem pH decline in different ostrich muscles
    • SALES, J. & MELLETT, F. D. (1996). Post-mortem pH decline in different ostrich muscles. Meat Science 42, 235-8.
    • (1996) Meat Science , vol.42 , pp. 235-238
    • Sales, J.1    Mellett, F.D.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.