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Relationships between post-mortem pH changes and some traits of sensory quality in veal

✍ Scribed by Florence Guignot; C. Touraille; A. Ouali; M. Renerre; G. Monin

Book ID
118407303
Publisher
Elsevier Science
Year
1994
Tongue
English
Weight
545 KB
Volume
37
Category
Article
ISSN
0309-1740

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Relationship between rate of post mortem
Relationship between rate of post mortem pH fall and ageing of Longissimus muscle in pietrain pigs
✍ X Fernandez; J Culioli; R Gueblez πŸ“‚ Article πŸ“… 1994 πŸ› John Wiley and Sons 🌐 English βš– 705 KB

## 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