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

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

ID: 8066633