SOME FACTORS INFLUENCING MUSCLE PH1 VALUES IN COMMERCIAL PIG CARCASSES

[1] BENDALL JR, 1966, J FOOD TECHNOL, V1, P201

[2] DORMAN NH, 1977, BRIT VET J, V133, P71

[3] HARVEY WR, 1960, ARS208 US DEP AGR

[4] Kempster A. J., 1975, Journal of Food Technology, V10, P73, DOI 10.1087/09531519750147391

[5] LISTER D, 1976, MEAT ANIMALS GROWTH, P335

[6] McGloughlin P., 1975, Livestock Production Science, V2, P271, DOI 10.1016/0301-6226(75)90056-1

[7] McLoughlin J. V., 1975, Livestock Production Science, V2, P261, DOI 10.1016/0301-6226(75)90055-X

[8] NOTE ON MUSCLE PH1 VALUES IN COMMERCIAL PIG CARCASSES [J]. ANIMAL PRODUCTION, 1976, 22 (APR): : 283 - 286

[9] TARRANT PV, 1974, 20TH P M EUR MEAT RE, P66

[1] BENDALL JR, 1966, J FOOD TECHNOL, V1, P201

[2] DORMAN NH, 1977, BRIT VET J, V133, P71

[3] HARVEY WR, 1960, ARS208 US DEP AGR

[4] Kempster A. J., 1975, Journal of Food Technology, V10, P73, DOI 10.1087/09531519750147391

[5] LISTER D, 1976, MEAT ANIMALS GROWTH, P335

[6] McGloughlin P., 1975, Livestock Production Science, V2, P271, DOI 10.1016/0301-6226(75)90056-1

[7] McLoughlin J. V., 1975, Livestock Production Science, V2, P261, DOI 10.1016/0301-6226(75)90055-X

[8] NOTE ON MUSCLE PH1 VALUES IN COMMERCIAL PIG CARCASSES [J]. ANIMAL PRODUCTION, 1976, 22 (APR): : 283 - 286

[9] TARRANT PV, 1974, 20TH P M EUR MEAT RE, P66