Near-infrared birefringence and transmittance of pork in relation to pH, sarcomere length, cold-shortening, and causes of paleness

By Swatland H.J.  

Food Research International, Vol. 28, Iss. 2, 1995-01 ,pp. : 153-159

Elsevier

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Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure

By Aaslyng M.D.   Bejerholm C.   Ertbjerg P.   Bertram H.C.   Andersen H.J.  

Food Quality and Preference, Vol. 14, Iss. 4, 2003-06 ,pp. : 277-288

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Effect of temperature, water activity, pH and some antimicrobials on the growth of Penicillium olsonii isolated from the surface of Spanish fermented meat sausage

By Lopez Diaz T.M.   Gonzalez C.J.   Moreno B.   Otero A.  

Food Microbiology, Vol. 19, Iss. 1, 2002-02 ,pp. : 1-7

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The effect of pH on the formation of volatile compounds in meat-related model systems

By Meynier A.   Mottram D.S.  

Food Chemistry, Vol. 52, Iss. 4, 1995-01 ,pp. : 361-366

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Industrial application to cattle of a method for the early determination of meat ultimate pH

By Young O.A.   Thomson R.D.   Merhtens V.G.   Loeffen M.P.F.  

Meat Science, Vol. 67, Iss. 1, 2004-05 ,pp. : 107-112

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