The pH1 of longissimus dorsi muscle in purebred and commercial pigs
- 30 September 1975
- journal article
- Published by Elsevier in Livestock Production Science
- Vol. 2 (3), 261-269
- https://doi.org/10.1016/0301-6226(75)90055-x
Abstract
No abstract availableThis publication has 19 references indexed in Scilit:
- Studies on Belgian Pietrain pigs 1. A comparison of Pietrain, Landrace and Pietrain Landrace crosses in growth, carcass characteristics and meat qualityAnimal Science, 1972
- Genetic aspects of meat quality in pigsGenetics Selection Evolution, 1972
- Quality characteristics of pork with special reference to Pietrain, Pietrain X Landrace and Landrace pigs at different weightsInternational Journal of Food Science & Technology, 1967
- The effect of pre-treatment of pigs with curare on the post-mortem rate of pH fall and onset of rigor mortis in the musculatureJournal of the Science of Food and Agriculture, 1966
- The Long-Term Effect of Electrical Stimulation on the Post-Mortem Fall of pH in the Muscles of Landrace PigsJournal of Food Science, 1965
- Protein Solubility and Associated Properties of Porcine Muscle as Influenced by Partial Freezing with Liquid NitrogenJournal of Food Science, 1965
- Some Properties of the Fibrillar Proteins of Normal and Watery Pork MuscleJournal of Food Science, 1962
- Biochemistry of Pork Muscle Structure. 1. Rate of Anaerobic Glycolysis and Temperature Change versus the Apparent Structure of Muscle TissueaJournal of Food Science, 1961
- Biochemistry of Pork Muscle Structure. II. Preliminary Observations of Biopsy Samples versus Ultimate Muscle Structure aJournal of Food Science, 1961
- The Effect of Exhaustive Exercise and High Sucrose Regimen on Certain Chemical and Physical Pork Ham Muscle CharacteristicsJournal of Animal Science, 1959