The eating quality of pork: 1. The influence of ultimate pH;Die verzehrsqualität von schweinefleisch: 1. Einfluß des end-pH-wertes

Fleischwirtschaft

Volumn 76, Issue 4, 1996, Pages 405-406

  Eikelenboom, G ^a   Hoving Bolink, A H ^a   Van Der Wal, P G ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Eating quality; Juiciness; pH; Pork; Tenderness

Indexed keywords

EID: 0039875710     PISSN: 0015363X     EISSN: None     Source Type: Trade Journal    
DOI: None     Document Type: Article

References (9)

1. BEJERHOLM C. und P. A BARTONGADE (1986). Effect of intramuscular fat level on eating quality of pig meat Proceedings 32nd Meeting of Meat Research Workers, Gent, Belgium, 389-391.
2. DE VOL, D. L.; F. K. MCKEITH; P. J BECHTEL; J. NOVAKOVSKI; R. D. SHANKS und T. R. CARR (1988): Variations in composition and palatability traits and relationships between muscle characteristics and portability in a random sample of pork carcasses. J. Anim. Sci. 66, 385-395.
3. DRANSFIELD, E. (1981): Eating quality of DFD beef. In: HOOD, D. E. und P. V. TARRANT (Hrsg.): The problem of dark-cutting in beef. Martinus Nijhof Publ., The Hague, 344-358.
4. DRANSFIELD, E.; G. R. NUTE; D. S. MOTTRAM; T. G. ROWAN und T. L. J. LAWRENCE (1985): Pork quality from pigs fed on low glucosinate rapeseed meal: Influence of level in the diet, sex and ultimate pH. J. Sci. Food Agric. 36, 546-556.
5. EIKELENBOOM, G.; A H. BOLINK und W. SYBESMA (1991): Effects of feed withdrawal before delivery on pork quality and carcass yield. Meat Sci. 29, 1, 25-30.
6. EIKELENBOOM, G.; A. H. HOVING-BOLINK; P. G. VAN DER WAL; A. W DE VRIES und G. VONDER (1992): De invloed van de eind-pH op de eetkwaliteit van varkensvlees. ID-DLO (Research Branch Zeist), Bericht B-385 (mit englischer Zusammenfassung).
7. EIKELENBOOM, G. und F.J.M. SMULDERS (1980): Effect of electrical stimulation on veal quality. Meat Sci. 16, 103-112.
8. GÖRANSSON, A.; G. VON SETH und E. TORNBERG (1992): Influence of intramuscular fat on the eating quality of pork. Proc. 38th International Congress of Meat Science and Technology, Clermont-Ferrand, Frankreich, 245-248.
9. PURCHAS, R. W. (1990): An assessment of the role of pH differences in determining the relative tenderness of meat from bulls and steers. Meat Sci. 27, 129-140.