Real effect of pH on CIE L*, a* and b* of loins during 24 h chilling of beef carcasses

Asian-Australasian Journal of Animal Sciences

Volumn 15, Issue 2, 2002, Pages 279-282

  Min, J S ^a   Kim, I S ^a   Yoon, Y T ^a   Lee, M ^a  

^a Seoul National University   (South Korea)

Author keywords

Beef Loin Color; pH; Post Mortem Chilling; Temperature

Indexed keywords

BOS TAURUS;

EID: 0035982448     PISSN: 10112367     EISSN: None     Source Type: Journal    
DOI: 10.5713/ajas.2002.279     Document Type: Article

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