The influence of the rate of pH decline on the rate of ageing for pork. I: interaction with method of suspension.

@article{Rees2003TheIO,
  title={The influence of the rate of pH decline on the rate of ageing for pork. I: interaction with method of suspension.},
  author={Melissa P Rees and Graham R Trout and Robyn Dorothy Warner},
  journal={Meat science},
  year={2003},
  volume={65 2},
  pages={791-804}
}
The influence of the rate of pH decline post slaughter on the rate of ageing of pork was investigated. The rate of pH decline on 24 finisher pigs was manipulated by altering the method of stunning (carbon dioxide or electrical head to heart) and by the use of electrical stimulation (none or low voltage electrical stimulation (LVES) at 4 min post slaughter). To investigate the effect of pH decline rate on ageing rate independently of the effect on possible muscle shortening, sides were suspended… CONTINUE READING