## Abstract Measurements have been made of the rate of pH fall postβmortem in excised beef __sternomandibularis__ muscles held in a linear temperature gradient. A minimum rate of pH fall was observed between 10 and 12Β°C and the rate increased as the temperature was further reduced towards 0Β°C, a ph
The effect of hot-boning on glycolysis in beef muscle
β Scribed by P. Vivion Tarrant
- Publisher
- John Wiley and Sons
- Year
- 1977
- Tongue
- English
- Weight
- 249 KB
- Volume
- 28
- Category
- Article
- ISSN
- 0022-5142
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