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Variations in PH Decline Measured from 45 Min to 48 H Postmortem as Related to Meat Quality of (L × Y) × H Fatteners Cover

Variations in PH Decline Measured from 45 Min to 48 H Postmortem as Related to Meat Quality of (L × Y) × H Fatteners

Annals of Animal Science
Volume 14 (2014): Issue 2 (April 2014)
By: Andrzej Zybert,  Elżbieta Protasiuk,  Katarzyna Antosik,  Halina Sieczkowska,  Elżbieta Krzęcio-Nieczyporuk,  Grzegorz Adamczyk and  Maria Koćwin-Podsiadła  
Open Access
|Apr 2014

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DOI: https://doi.org/10.2478/aoas-2014-0018 | Journal eISSN: 2300-8733 | Journal ISSN: 1642-3402
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Language: English
Page range: 461 - 469
Submitted on: Jun 21, 2013
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Accepted on: Nov 29, 2013
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Published on: Apr 25, 2014
Published by: National Research Institute of Animal Production
In partnership with: Paradigm Publishing Services
Publication frequency: Volume open
Keywords:
pork meat quality,
pH changes
Related subjects:
Life sciences,
Biotechnology,
Zoology,
Medicine,
Veterinary medicine

© 2014 Andrzej Zybert, Elżbieta Protasiuk, Katarzyna Antosik, Halina Sieczkowska, Elżbieta Krzęcio-Nieczyporuk, Grzegorz Adamczyk, Maria Koćwin-Podsiadła, published by National Research Institute of Animal Production
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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