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The relationship of pork longissimus muscle pH to mitochondrial respiratory activities, meat quality and muscle structure.
Popp, J; Wicke, M; Klein, G; Krischek, C.
Afiliação
  • Popp J; 1Institute of Food Quality and Food Safety,University of Veterinary Medicine,Bischofsholer Damm 15,D-30173 Hannover,Germany.
  • Wicke M; 2Department of Animal Sciences,Georg-August-University Goettingen,Albrecht-Thaer-Weg 3,D-37075 Goettingen,Germany.
  • Klein G; 1Institute of Food Quality and Food Safety,University of Veterinary Medicine,Bischofsholer Damm 15,D-30173 Hannover,Germany.
  • Krischek C; 1Institute of Food Quality and Food Safety,University of Veterinary Medicine,Bischofsholer Damm 15,D-30173 Hannover,Germany.
Animal ; 9(2): 356-61, 2015 Feb.
Article em En | MEDLINE | ID: mdl-25245462
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Suínos / Músculo Esquelético / Carne Limite: Animals Idioma: En Revista: Animal Ano de publicação: 2015 Tipo de documento: Article
Texto completo
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XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Suínos / Músculo Esquelético / Carne Limite: Animals Idioma: En Revista: Animal Ano de publicação: 2015 Tipo de documento: Article