Effect of muscle temperature soon after slaughter on pork quality: a pilot study.
DOI:
https://doi.org/10.18174/njas.v32i3.16903Abstract
The effect of various environmental temperatures, ranging between 42.5 and 25 degrees C during the first 2 h after slaughter, on pork quality was studied in longissimus dorsi samples. Higher environmental temperatures resulted in higher lactate and lower pH 2 h after slaughter. Samples kept at higher environmental temperatures (42.5 and 40 degrees C) showed characteristics typical for pale soft exudative pork. (Abstract retrieved from CAB Abstracts by CABI’s permission)Downloads
Published
1984-08-01
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Papers