Post-mortem pH Values, and Microscopic Appearance of Pig Muscle
- 1 April 1965
- journal article
- letter
- Published by Springer Nature in Nature
- Vol. 206 (4981), 315-317
- https://doi.org/10.1038/206315b0
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
- Sarcoplasmic Proteins in Pale, Exudative Pig MusclesNature, 1963
- Post-mortem Changes in the Colour of Pig Longissimus Dorsi MuscleNature, 1963
- Post‐Mortem Changes in the Muscles of Landrace PigsaJournal of Food Science, 1963
- Some Properties of the Fibrillar Proteins of Normal and Watery Pork MuscleJournal of Food Science, 1962
- Rate of Anaerobic Glycolysis versus Structure in Pork MuscleNature, 1961
- Post Mortem Glycolysis in Normal and Exudative Longissimus Dorsi Muscles of the Pig in Relation to So-Called White Muscle DiseaseJournal of Comparative Pathology and Therapeutics, 1960
- QUALITY OF PORK IN RELATION TO RATE OF pH CHANGE POST MORTEMJournal of Food Science, 1959
- Abnormally Low Ultimate pH in Pig MuscleNature, 1958