A repeat national survey of muscle pH values in commercial pig carcasses

Meat Science

Volumn 49, Issue 4, 1998, Pages 425-433

  Homer, D B ^a   Matthews, K R ^a  

^a Meat and Livestock Commission   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

SUS SCROFA;

EID: 0032219245     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(98)00010-2     Document Type: Article

References (8)

1. 1 and ultimate pH values of British progeny-test pigs. Journal of Food Technology 1, 201-214.
2. Chadwick, J. P. and Kempster, A. J. (1983) A repeat national survey (ten years on) of muscle pH values in commercial bacon carcasses. Meat Science 9, 101-111.
3. Kempster, A. J. and Cuthbertson, A. (1975) A national survey of muscle pH values in commercial pig carcasses. Journal of Food Technology 10, 73-80.
4. Meat and Livestock Commission (1994) Pig Yearbook. MLC, Milton Keynes.
5. Taylor, A. McM. (1966) The incidence of watery muscle in commercial British pigs. Journal of Food Technology 1, 193-199.
6. Van Laack, R. L. J. M., Kauffman, R. G., Sybema, W., Smulders, F. J. M., Eikelenboom, G. and Pinheiro, J. C. (1994) Is colour brightness (L-value) a reliable indicator of water-holding capacity in porcine muscle? Meat Science 38, 193-201.
7. Warris, P. D. and Brown, S. N. (1987) The relationship between initial pH, reflectance and exudation in pig muscle. Meat Science 20, 65-74.
8. Warris, P. D., Brown, S. N., Adams, S. J. M. and Lowe, D. B. (1990) Variation in haem pigment concentration and colour in meat from British pigs. Meat Science 28, 321-329.