Variations in pH decline measured from 45 min to 48 h postmortem as related to meat quality of (L × Y) × h fatteners

• Autorzy: Zybert A. , Protasiuk E. , Antosik K. , Sieczkowska H. , Krzecio-Nieczyporuk E. , Adamczyk G. , Kocwin-Podsiadla M.
• Języki publikacji: EN

Abstrakty

EN

Słowa kluczowe

EN

pH change; pork meat; meat quality; post mortem change; fattener; Landrace breed; Yorkshire pig; pig

• Wydawca: -
• Czasopismo: Annals of Animal Science
• Rocznik: 2014
• Tom: 14
• Numer: 2
• Opis fizyczny: p.461-469,fig.,ref.

Twórcy

autor

Zybert A.

• Department of Pig Breeding and Meat Science, Siedlce University of Natural Sciences and Humanities, Prusa 14, 08-110 Siedlce, Poland

autor

Protasiuk E.

• Department of Pig Breeding and Meat Science, Siedlce University of Natural Sciences and Humanities, Prusa 14, 08-110 Siedlce, Poland

autor

Antosik K.

• Department of Pig Breeding and Meat Science, Siedlce University of Natural Sciences and Humanities, Prusa 14, 08-110 Siedlce, Poland

autor

Sieczkowska H.

• Department of Pig Breeding and Meat Science, Siedlce University of Natural Sciences and Humanities, Prusa 14, 08-110 Siedlce, Poland

autor

Krzecio-Nieczyporuk E.

• Department of Pig Breeding and Meat Science, Siedlce University of Natural Sciences and Humanities, Prusa 14, 08-110 Siedlce, Poland

autor

Adamczyk G.

• Department of Pig Breeding and Meat Science, Siedlce University of Natural Sciences and Humanities, Prusa 14, 08-110 Siedlce, Poland

autor

Kocwin-Podsiadla M.

• Department of Pig Breeding and Meat Science, Siedlce University of Natural Sciences and Humanities, Prusa 14, 08-110 Siedlce, Poland