A REPEAT NATIONAL SURVEY (10 YEARS ON) OF MUSCLE PH VALUES IN COMMERCIAL BACON CARCASSES

[1] BARTON PA, 1971, 17TH P EUR M MEAT RE, P348

[2] CALLOW EH, 1937, ANN REPT FD INVEST B, P34

[3] COOK GL, 1972, ANN M EUROPEAN ASS A

[4] MEAT QUALITY OF BRITISH CROSSBRED PIGS [J]. LIVESTOCK PRODUCTION SCIENCE, 1978, 5 (03): : 265 - 275

[5] Harrington G., 1982, CARCASE EVALUATION L

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

[7] AN ECONOMIC-ASSESSMENT OF PALE, SOFT EXUDATIVE MUSCULATURE IN THE FRESH AND CURED PIG CARCASS [J]. ANIMAL PRODUCTION, 1982, 34 (JUN): : 291 - 299

[8] SOME FACTORS INFLUENCING MUSCLE PH1 VALUES IN COMMERCIAL PIG CARCASSES [J]. ANIMAL PRODUCTION, 1978, 26 (APR): : 229 - 232

[9] SMITH WC, 1976, ANIM PROD, V22, P238

[10] STAUN H, 1974, 1ST WORLD C GEN APPL, V1, P885

[1] BARTON PA, 1971, 17TH P EUR M MEAT RE, P348

[2] CALLOW EH, 1937, ANN REPT FD INVEST B, P34

[3] COOK GL, 1972, ANN M EUROPEAN ASS A

[4] MEAT QUALITY OF BRITISH CROSSBRED PIGS [J]. LIVESTOCK PRODUCTION SCIENCE, 1978, 5 (03): : 265 - 275

[5] Harrington G., 1982, CARCASE EVALUATION L

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

[7] AN ECONOMIC-ASSESSMENT OF PALE, SOFT EXUDATIVE MUSCULATURE IN THE FRESH AND CURED PIG CARCASS [J]. ANIMAL PRODUCTION, 1982, 34 (JUN): : 291 - 299

[8] SOME FACTORS INFLUENCING MUSCLE PH1 VALUES IN COMMERCIAL PIG CARCASSES [J]. ANIMAL PRODUCTION, 1978, 26 (APR): : 229 - 232

[9] SMITH WC, 1976, ANIM PROD, V22, P238

[10] STAUN H, 1974, 1ST WORLD C GEN APPL, V1, P885