Post mortem energy metabolism and meat quality of porcine M. longissimus dorsi as influenced by stunning method - A 31P NMR spectroscopic study

Meat Science

Volumn 62, Issue 1, 2002, Pages 113-119

  Bertram, Hanne Christine ^a   Stødkilde Jørgensen, Hans ^b   Karlsson, Anders Hans ^a   Andersen, Henrik Jørgen ^a  

^a DANISH INSTITUTE OF AGRICULTURAL SCIENCES   (Denmark)

^b AARHUS UNIVERSITY HOSPITAL   (Denmark)

Author keywords

31P NMR spectroscopy; PH; Phosphorus; Pig; Quality; Stunning; Water holding capacity

Indexed keywords

ELECTRICAL STUNNING;

METABOLISM; MUSCLE; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PH EFFECTS; PHOSPHORUS;

MEATS;

SUIDAE; SUS SCROFA;

EID: 0036768012     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(01)00235-2     Document Type: Article

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