Significance of early postmortem temperature and pH decline on colour characteristics of pork loin from different crossbreeds

Gunilla Lindahl, Poul Henckel, Anders Hans Karlsson, Henrik J. Andersen

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

61 Citationer (Scopus)

Emneord

@article{44440a20a1c211ddb6ae000ea68e967b,

title = "Significance of early postmortem temperature and pH decline on colour characteristics of pork loin from different crossbreeds",

keywords = "Former LIFE faculty, early postmortem, pH decline, muscle temperature, colour, pork, RN",

author = "Gunilla Lindahl and Poul Henckel and Karlsson, {Anders Hans} and Andersen, {Henrik J.}",

year = "2006",

doi = "10.1016/j.meatsci.2005.09.014",

language = "English",

volume = "72",

pages = "613--623",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier",

number = "4",

}

TY - JOUR

T1 - Significance of early postmortem temperature and pH decline on colour characteristics of pork loin from different crossbreeds

AU - Lindahl, Gunilla

AU - Henckel, Poul

AU - Karlsson, Anders Hans

AU - Andersen, Henrik J.

PY - 2006

Y1 - 2006

KW - Former LIFE faculty

KW - early postmortem, pH decline, muscle temperature, colour, pork, RN

U2 - 10.1016/j.meatsci.2005.09.014

DO - 10.1016/j.meatsci.2005.09.014

M3 - Journal article

C2 - 22061871

VL - 72

SP - 613

EP - 623

JO - Meat Science

JF - Meat Science

SN - 0309-1740

IS - 4

ER -