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- W347080100 abstract "Post-mortem glycolysis, as described by muscle pH decline, was investigated in several hen muscles. While the gastrocnemius pars interna, femorotibialis medius, iliotibialis lateralis and iliofemoralis showed the normal descending pH decline pattern, the ambiens as well as the iliofibularis showed a very rapid pH decline until 2 hr post mortem whereafter pH increased." @default.
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- W347080100 date "2010-01-01" @default.
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- W347080100 title "HEN MEAT QUALITY DURING STORAGE AFTER SLAUGHTERING" @default.
- W347080100 hasPublicationYear "2010" @default.
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