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

Research output: Contribution to journalJournal articleResearchpeer-review

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

Original languageEnglish
JournalMeat Science
Issue number4
Pages (from-to)613-623
Number of pages11
Publication statusPublished - 2006

    Research areas

  • LIFE - early postmortem, pH decline, muscle temperature, colour, pork, RN

ID: 8066633