Instrumental evaluation of pH effects on ability of pork chops to bloom

Meat Science

Volumn 72, Issue 4, 2006, Pages 596-602

  Brewer, M S ^a   Novakofski, J ^a   Freise, K ^b  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

^b ELANCO ANIMAL HEALTH   (United States)

Author keywords

Bloom; Instrumental measures; pH; Pork color

Indexed keywords

EID: 30844441656     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2005.09.009     Document Type: Article

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