Glycolytic potential and ultimate muscle pH values in red deer (Cervus elaphus) and fallow deer (Dama dama)
The ultimate pH value of meat (measured at approx. 24 hours post slaughter) gives information about the technological quality, i.e. shelf life, colour, water-holding properties and tenderness and is a direct consequence of muscle glycogen (energy) levels at slaughter. It may therefore also indicate...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Septentrio Academic Publishing
2004-04-01
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| Series: | Rangifer |
| Subjects: | |
| Online Access: | https://septentrio.uit.no/index.php/rangifer/article/view/305 |