Influence of carcass temperature, glycogenolysis and glycolysis 45 min postmortem on the development of PSE pork
This study investigated the effect of slaughter stress, scalding and process time from stunning to chilling on carcass temperature, muscle glycogen and lactate content, and the development of PSE meat (pH1≤5.8). Blood creatine kinase (CK) activity was positively (P
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| Format: | Article |
| Language: | English |
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Scientific Agricultural Society of Finland
1989-09-01
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| Series: | Agricultural and Food Science |
| Online Access: | https://journal.fi/afs/article/view/72374 |