Post-mortem modelling of pH and temperature in related lamb carcases

Meat Science

Volumn 96, Issue 2, 2014, Pages 1034-1039

  Van de Ven, Remy J ^a   Pearce, Kelly L ^b,c   Hopkins, David L ^b,d  

^a NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

^b UNIVERSITY OF NEW ENGLAND   (Australia)

^c MURDOCH UNIVERSITY   (Australia)

^d NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

Author keywords

PH; Random effects; Spline; Temperature

Indexed keywords

EXPONENTIAL DECAY MODELS; POST MORTEM; RANDOM EFFECTS;

MEATS; PH; SPLINES; TEMPERATURE;

RANDOM PROCESSES;

ANIMAL; ARTICLE; BIOLOGICAL MODEL; DOMESTIC SHEEP; HUMAN; MEAT; PH; POSTMORTEM CHANGE; RANDOM EFFECTS; SPLINE; TEMPERATURE;

PH; RANDOM EFFECTS; SPLINE; TEMPERATURE;

ANIMALS; HUMANS; HYDROGEN-ION CONCENTRATION; MEAT; MODELS, BIOLOGICAL; POSTMORTEM CHANGES; SHEEP, DOMESTIC; TEMPERATURE;

EID: 84889575838     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.10.001     Document Type: Article

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