Relationship between rate of post mortem
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X Fernandez; J Culioli; R Gueblez
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Article
📅
1994
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John Wiley and Sons
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English
⚖ 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