A review of the relationships of pH with physical aspects of pork quality
- 31 December 1988
- journal article
- Published by Elsevier BV in Meat Science
- Vol. 24 (2), 85-126
- https://doi.org/10.1016/0309-1740(88)90052-6
Abstract
No abstract availableKeywords
This publication has 72 references indexed in Scilit:
- A survey of pH1 and ultimate pH values of British progeny-test pigsInternational Journal of Food Science & Technology, 2007
- Muscle Biopsy Samples for Histochemical Processing: Alterations Induced by StorageVeterinary Pathology, 1988
- Cold-contracture and atp-turnover in the red and white musculature of the pig,post mortemJournal of the Science of Food and Agriculture, 1975
- Changes underlying Halothane-induced Malignant Hyperpyrexia in Landrace PigsNature, 1970
- Etiological Status and Associated Studies of Pale, Soft, Exudative Porcine MusculaturePublished by Elsevier BV ,1964
- Some Properties of the Fibrillar Proteins of Normal and Watery Pork MuscleJournal of Food Science, 1962
- The effect of pre-treatment with various drugs on post-mortem glycolysis and the onset of rigor mortis in rabbit skeletal muscleJournal of Comparative Pathology and Therapeutics, 1962
- CHANGES IN MUSCLE AFTER DEATHBritish Medical Bulletin, 1956
- Factors determining the time course of rigor mortisJournal Of Physiology-London, 1949
- Twenty‐five years of progress in the heavy chemical industries. The age of rationalizationJournal of the Society of Chemical Industry, 1935