Biochemical Properties of Pork and Their Relationship to Quality I. pH of Chilled, Aged and Cooked Muscle Tissuea,b
- 1 January 1964
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 29 (1), 65-69
- https://doi.org/10.1111/j.1365-2621.1964.tb01695.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Factors Influencing Quality in Pork. B. Commercially Cured Bacona,bJournal of Food Science, 1963
- Rate of Anaerobic Glycolysis versus Structure in Pork MuscleNature, 1961
- The Chemical and Physical Characteristics of Various Pork Ham Muscle ClassesJournal of Animal Science, 1959
- Residual glycogen at high ultimate pH in horse muscleBiochimica et Biophysica Acta, 1955
- A Study of Variations in Muscles of Beef and ChickenJournal of Animal Science, 1949