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Some properties of freeze‐dried pork muscles of high or low ultimate pH
Author(s) -
Penny I. F.,
Voyle C. A.,
Lawrie R. A.
Publication year - 1964
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740150810
Subject(s) - food science , chemistry
The induction of a high ultimate pH in pork muscle by preslaughter injection of adrenaline gave a product which after Accelerated Freeze Drying was more tender and more juicy than the corresponding control pork muscle of low ultimate pH.