The influence of ante-mortem treatment on relationship between pH and tenderness of beef

Meat Science

Volumn 80, Issue 3, 2008, Pages 870-874

  Jeleníková, Jarmila ^a   Pipek, Petr ^a   Staruch, Ladislav ^b  

^a INSTITUTE OF CHEMICAL TECHNOLOGY   (Czech Republic)

^b SLOVAK UNIVERSITY OF TECHNOLOGY   (Slovakia)

Author keywords

Beef; Hanging; Housing; pH; Pre slaughter; Sex; Tenderness; Texture

Indexed keywords

BOS;

EID: 50249161123     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2008.04.004     Document Type: Article

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