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Volumn 34, Issue SUPPL. 1, 2004, Pages 208-211

Effect of sex, age, and pre-slaughter conditioning on pH, temperature, tenderness and colour of indigenous South African goats

Author keywords

Age; Chevon quality; Colour; pH; Pre slaughter conditioning; Sex; Shear force; Temperature

Indexed keywords

CAPRA HIRCUS;

EID: 21344453026     PISSN: 03751589     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Conference Paper
Times cited : (57)

References (6)
  • 1
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    • The accuracy of measurement of individual skeletal muscle fibres separated by a rapid technique
    • Hegarty, P.V.J. & Naude, R.T., 1970. The accuracy of measurement of individual skeletal muscle fibres separated by a rapid technique. Lab. Practice 19, 161-163.
    • (1970) Lab. Practice , vol.19 , pp. 161-163
    • Hegarty, P.V.J.1    Naude, R.T.2
  • 2
    • 0032219247 scopus 로고    scopus 로고
    • Reference methods for the assessment of physical characteristics of meat
    • Honikel, J.L., 1998. Reference methods for the assessment of physical characteristics of meat. Meat Sci. 49, 447-457.
    • (1998) Meat Sci. , vol.49 , pp. 447-457
    • Honikel, J.L.1
  • 3
    • 0032060320 scopus 로고    scopus 로고
    • Comparison of some physical and chemical properties of selected game meats
    • Onyango, C.A., Izumimoto, M. & Kutima, P.M., 1998. Comparison of some physical and chemical properties of selected game meats. Meat Sci. 49, 117-125.
    • (1998) Meat Sci. , vol.49 , pp. 117-125
    • Onyango, C.A.1    Izumimoto, M.2    Kutima, P.M.3
  • 5
    • 0030524816 scopus 로고    scopus 로고
    • The effects of the ultimate pH of meat on tenderness changes during ageing
    • Watanabe, A., Daly, C.C., & Devine, C.E., 1996. The effects of the ultimate pH of meat on tenderness changes during ageing. Meat Sci. 42, 67-78.
    • (1996) Meat Sci. , vol.42 , pp. 67-78
    • Watanabe, A.1    Daly, C.C.2    Devine, C.E.3
  • 6
    • 0035598618 scopus 로고    scopus 로고
    • Electrical stimulation of red deer (Cervus elaphus) carcasses - Effect on rate of pH decline, meat tenderness, colour stability and water holding capacity
    • Wiklund, E., Stevenson-Barry, J.M., Duncan, S.J. & Littlejohn, S.J., 2001. Electrical stimulation of red deer (Cervus elaphus) carcasses - effect on rate of pH decline, meat tenderness, colour stability and water holding capacity. Meat Sci. 59, 211-220.
    • (2001) Meat Sci. , vol.59 , pp. 211-220
    • Wiklund, E.1    Stevenson-Barry, J.M.2    Duncan, S.J.3    Littlejohn, S.J.4


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.