Glycolytic potential of red, soft, exudative pork longissimus muscle

Journal of Animal Science

Volumn 77, Issue 11, 1999, Pages 2971-2973

  Van Laack, Riëtte L J M ^a   Kauffman, Robert G ^b  

^a UNIVERSITY OF TENNESSEE   (United States)

^b UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Glucose; Glycogen; Meat Quality; pH; Pigmeat

Indexed keywords

ANALYSIS OF VARIANCE; ANIMAL; ARTICLE; BODY COMPOSITION; GENETICS; GLYCOLYSIS; MEAT; METABOLISM; PH; QUALITY CONTROL; SKELETAL MUSCLE; STANDARD; SWINE;

ANALYSIS OF VARIANCE; ANIMALS; BODY COMPOSITION; GLYCOLYSIS; HYDROGEN-ION CONCENTRATION; MEAT; MUSCLE, SKELETAL; QUALITY CONTROL; REFERENCE STANDARDS; SWINE;

EID: 0033227064     PISSN: 00218812     EISSN: None     Source Type: Journal    
DOI: 10.2527/1999.77112971x     Document Type: Article

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