Effect of ultimate pH on the quality characteristics of pork

Journal of Muscle Foods

Volumn 15, Issue 2, 2004, Pages 139-154

  Bidner, B S ^a   Ellis, M ^a   Brewer, M S ^a   Campion, D ^a   Wilson, E R ^b   McKeith, F K ^a,c  

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

^b GENUS PLC   (United States)

^c 211 Meat Science Lab   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

DATA REDUCTION; FLAVORS; GENES; HARVESTING; HEATING; MUSCLE; PH EFFECTS; PROTEINS; REGRESSION ANALYSIS; SALTS; SOLUTIONS;

BINDING STRENGTHS; GENOTYPES; MECHANICAL TREATMENTS; SHEAR FORCE;

MEATS;

ANIMALIA;

EID: 3242729605     PISSN: 10460756     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4573.2004.tb00717.x     Document Type: Article

References (33)

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