Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of pork

Meat Science

Volumn 58, Issue 4, 2001, Pages 347-357

  Juncher, Dorte ^a   Rønn, Birgitte ^a   Mortensen, Else ^a   Henckel, Poul ^b   Karlsson, Anders ^b   Skibsted, LeifH ^a   Bertelsen, Grete ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b DANISH INSTITUTE OF AGRICULTURAL SCIENCES   (Denmark)

Author keywords

Colour stability; Drip loss; Glycogen; Lipid oxidation; PH; Pre slaughter treatment

Indexed keywords

ANIMALIA;

EID: 0035616866     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(00)00156-X     Document Type: Article

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