Effects of pH early postmortem on meat quality in beef longissimus

Asian-Australasian Journal of Animal Sciences

Volumn 16, Issue 8, 2003, Pages 1218-1223

  Hwang, I H ^a,b   Thompson, J M ^a  

^a UNIVERSITY OF NEW ENGLAND   (Australia)

^b National Institute of Animal Science   (South Korea)

Author keywords

Beef; Meat Color; pH; Tenderness

Indexed keywords

EID: 0043166872     PISSN: 10112367     EISSN: None     Source Type: Journal    
DOI: 10.5713/ajas.2003.1218     Document Type: Article

References (36)

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