Significance of early postmortem temperature and pH decline on colour characteristics of pork loin from different crossbreeds.

@article{Lindahl2006SignificanceOE,
  title={Significance of early postmortem temperature and pH decline on colour characteristics of pork loin from different crossbreeds.},
  author={Gunilla Lindahl and Poul Henckel and A H Karlsson and Henrik J. Andersen},
  journal={Meat science},
  year={2006},
  volume={72 4},
  pages={
          613-23
        }
}
The significance of early postmortem (pm) temperature and pH decline and the level of the muscle metabolites creatine phosphate (CP) and adenosine triphosphate (ATP) on the colour of porcine M. longissimus dorsi was studied in a factorially designed experiment. Two stress levels peri mortem (minimal stress vs treadmill exercise and electrical stunning of the pigs) and four genotypes (Duroc boars crossed with Landrace-Yorkshire sows vs. Hampshire-Duroc boars crossed with Landrace-Yorkshire sows… CONTINUE READING
Highly Cited
This paper has 45 citations. REVIEW CITATIONS

Citations

Publications citing this paper.
Showing 1-10 of 17 citations