pH as analytical indicator for managing pork meat quality
In order to examine differences of meat quality traits depending on pH values post-mortem, the pH range was classified according to initial pH (pH45min) and ultimate pH (pH24hr) post-mortem. The differences of meat quality traits depending on sex were not changed by a number of amount, except for ba...
| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Penerbit Universiti Kebangsaan Malaysia
2016
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| Online Access: | http://journalarticle.ukm.my/9984/ http://journalarticle.ukm.my/9984/ http://journalarticle.ukm.my/9984/1/12%20Tae%20Wan%20Kim.pdf |