The effect of pH on shelf-life of pork during aging and simulated retail display

Meat Science

Volumn 82, Issue 1, 2009, Pages 86-93

  Holmer, S F ^a   McKeith, R O ^b   Boler, D D ^a   Dilger, A C ^a   Eggert, J M ^c   Petry, D B ^d   McKeith, F K ^a   Jones, K L ^b   Killefer, J ^a  

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

^b SOUTHERN ILLINOIS UNIVERSITY   (United States)

^c Newsham Choice Genetics   (United States)

^d Triumph Foods LLC   (United States)

Author keywords

Aerobic plate count; Color; pH; Pork; Shelf life

Indexed keywords

EID: 60549091765     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2008.12.008     Document Type: Article

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