Exploring the unknowns involved in the transformation of muscle to meat

Meat Science

Volumn 95, Issue 4, 2013, Pages 837-843

  England, E M ^a   Scheffler, T L ^a   Kasten, S C ^a   Matarneh, S K ^a   Gerrard, D E ^a  

^a VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIVERSITY   (United States)

Author keywords

Glycolysis; Mitochondria; Pork; Ultimate pH

Indexed keywords

ANAEROBIC ENVIRONMENT; ANAEROBIC METABOLISM; BIOCHEMICAL PATHWAY; CELLULAR ENVIRONMENT; ENERGY METABOLISM; ENVIRONMENTAL STIMULI; GLYCOLYSIS; PORK;

MEATS; METABOLISM; MITOCHONDRIA; OXYGEN;

MUSCLE;

ANIMAL; ENERGY METABOLISM; FOOD QUALITY; GLYCOLYSIS; MEAT; METABOLISM; MITOCHONDRION; PH; PHYSIOLOGY; PORK; POSTMORTEM CHANGE; REVIEW; SKELETAL MUSCLE; ULTIMATE PH; ANALYSIS;

GLYCOLYSIS; MITOCHONDRIA; PORK; ULTIMATE PH;

ANIMALS; ENERGY METABOLISM; FOOD QUALITY; GLYCOLYSIS; HYDROGEN-ION CONCENTRATION; MEAT; MITOCHONDRIA; MUSCLE, SKELETAL; POSTMORTEM CHANGES;

EID: 84880781038     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.04.031     Document Type: Article

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