Post-mortem variation in pH, temperature, and colour profiles of veal carcasses in relation to breed, blood haemoglobin content, and carcass characteristics

Meat Science

Volumn 53, Issue 3, 1999, Pages 195-202

  Klont, R E ^a   Barnier, V M H ^b   Smulders, F J M ^c   Van Dijk, A ^b   Hoving Bolink, A H ^a   Eikelenboom, G ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b UTRECHT UNIVERSITY   (Netherlands)

^c Institute for Meat Hygiene   (Austria)

Author keywords

Colour; Haemoglobin; PH; Temperature; Veal

Indexed keywords

FRIESIA; RECTUS;

EID: 0033471110     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(99)00048-0     Document Type: Article

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