Electronic Resource
Oxford, UK
:
Blackwell Publishing Ltd
International journal of food science & technology
15 (1980), S. 0
ISSN:
1365-2621
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The relationship between the pH45 measured in the M. longissimus dorsi and the subsequent appearance of Wiltshire style bacon was examined in 110 pig carcasses. Except for extremely PSE and DFD carcasses, which produced bacon of poor appearance, there was an inverse relationship between pH45 and the quality of appearance of bacon. There were no differences between hogs and gilts for either pH or bacon quality. The appearance of bacon was slightly better in breeds with lower mean pH45 values but the differences were not significant.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1980.tb00983.x
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