Influence of carcass temperature, glycogenolysis and glycolysis 45 min postmortem on the development of PSE pork

Markku Honkavaara

Influence of carcass temperature, glycogenolysis and glycolysis 45 min postmortem on the development of PSE pork

1989

Markku Honkavaara

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

显示更多 [+]