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Post-mortem pH Values, and Microscopic Appearance of Pig Muscle

✍ Scribed by ELLIOTT, R. J.

Book ID
109643578
Publisher
Nature Publishing Group
Year
1965
Tongue
English
Weight
417 KB
Volume
206
Category
Article
ISSN
0028-0836

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πŸ“œ SIMILAR VOLUMES

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## Abstract Twenty‐six pietrain pigs exhibiting wide variability in pH~45~ (pH value 45 min post __mortem__) values were used to assess the mechanical behaviour of cooked and raw __Longissimus__ muscle at 24 h and 8 days __post mortem.__ Rheological behaviour was studied in compression under strain

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## Abstract The post‐mortem pH of cod muscle, which strongly influences its attributes as a food, is subject to seasonal variation. For most of the year the average of a batch lies above about 6.7, but for a short time in the summer it suddenly drops to low values, rising again just as suddenly. It