Postmortem changes of pH value and lactic acid content in the muscles of pigs and bulls

acide lactique beef buffering capacity bulls calidad cambios post mortem capacidad tampón capacité tampon carne de res cerdo demi-carcasse lactic acid media canal modification postmortem muscle muscles músculos ph porcin pork postmortem changes puerco espín quality qualité sides swine taureau toro viande bovine viande porcine ácido láctico