Use of electrical conductivity to predict water-holding capacity in post-rigor pork

Meat Science

Volumn 55, Issue 4, 2000, Pages 385-389

  Lee, S ^a   Norman, J M ^b   Gunasekaran, S ^b   Van Laack, R L J M ^c   Kim, B C ^a   Kauffman, R G ^b  

^a Korea University   (South Korea)

^b UNIVERSITY OF WISCONSIN MADISON   (United States)

^c UNIVERSITY OF TENNESSEE   (United States)

Author keywords

Electrical conductivity (EC); Pork quality; PSE; RSE; Water holding capacity (WHC)

Indexed keywords

EID: 0034377243     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(99)00166-7     Document Type: Article

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