Influence of high pre-rigor temperature and fast pH fall on muscle proteins and meat quality: A review

Animal Production Science

Volumn 54, Issue 4, 2014, Pages 375-395

  Kim, Yuan H Brad ^a,d   Warner, Robyn D ^b   Rosenvold, Katja ^c  

^a RUAKURA RESEARCH CENTRE   (New Zealand)

^b CSIRO   (Australia)

^c ANZCO Foods Limited   (New Zealand)

^d PURDUE UNIVERSITY   (United States)

Author keywords

chilling; high pre rigor temperature; meat quality; pH decline; protein denaturation.

Indexed keywords

BIOCHEMICAL COMPOSITION; BODY TEMPERATURE; FOOD QUALITY; MEAT; METABOLISM; PH; PIG; PROTEIN; TEMPERATURE EFFECT;

EID: 84896384457     PISSN: 18360939     EISSN: 18365787     Source Type: Journal    
DOI: 10.1071/AN13329     Document Type: Review

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