Prediction of the time evolution of pH in meat

Food Chemistry

Volumn 141, Issue 3, 2013, Pages 2363-2372

  Hamoen, J R ^a   Vollebregt, H M ^a   Van Der Sman, R G M ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Meat quality; Post mortem biochemistry; Ultimate pH

Indexed keywords

FOOD TECHNOLOGY; PHYSICAL CHEMISTRY;

MEAT QUALITY; MODEL PREDICTION; POST MORTEM; PRODUCTION CHAIN; TIME EVOLUTIONS; VARYING TEMPERATURE;

FORECASTING;

GLYCOGEN;

ARTICLE; CARCASS; CONTROLLED STUDY; EXPERIMENTAL MODEL; FOOD QUALITY; GLYCOGEN ANALYSIS; MEASUREMENT ACCURACY; MEAT; PH; PREDICTION; RELIABILITY; SLAUGHTERHOUSE; STORAGE TEMPERATURE; TEMPERATURE DEPENDENCE; TIME SERIES ANALYSIS;

EID: 84879216011     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.04.127     Document Type: Article

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