Basic composition and pH of meat deboned mechanically according to the kind of demeated bones, age and animal species
1986
Prost, E. | Pelczynska, E. | Nowakowski, Z. (Akademia Rolnicza, Lublin (Poland). Inst. Higieny Zywnosci Zwierzecego Pochodzenia)
Basic composition of mechanically deboned pork and beef differed significantly from that of normal meat and depended on the kind of demeated bones and animal species. The pH values of deboned meat were significantly higher than those of normal meat. The meat of young animals showed lower pH than that of adults. Bone marrow present in the deboned meat is considered the main factor of differences in basic composition and pH values of the meat
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