Add to ORKGEffects of post mortem temperature on rigor tension, shortening and pH in ostrich muscl
The objective of this work was to model the pH and temperature decline early post-mortem on beef car...
The effect of night cropping (shooting the animal in the head with a light calibre rifle) on the pH4...
Rigor mortis is a natural phenomenon caused by a series of complicated chemical changes in the muscl...
Fully developed rigor mortis in muscle is characterised by maximum loss of extensibility. The course...
Cold-deboning is currently practiced in South African ostrich abattoirs. However, the advantages of ...
There is a risk of shortening and toughening with hot-deboning of muscles. However, with refrigerate...
The effects of hot-deboning on the physical meat quality characteristics and shelf-life of ostrich m...
This experiment examined the effect of length of exposure of bovine M. longissmus dorsi to high temp...
This paper had been presented for promotion at the university of Khartoum to get the full text plea...
The objective of the study was to assess pH measurements between offal organs of different species a...
The persistence to slaughter age of scars resulting from damage inflicted to ostrich skins during th...
The effect on ostrich muscle quality of an additional thoracic stick (TS) to the normal ventral thro...
ABSTRACT Forty male broilers (49 days of age) were hand processed and randomly placed into four post...
BACKGROUND: Baseline research on the toughness of Egyptian goose meat is required. This study theref...
Bruising on ostrich carcasses reduces meat yield. These bruises are usually removed as part of the p...
The objective of this work was to model the pH and temperature decline early post-mortem on beef car...
The effect of night cropping (shooting the animal in the head with a light calibre rifle) on the pH4...
Rigor mortis is a natural phenomenon caused by a series of complicated chemical changes in the muscl...
Fully developed rigor mortis in muscle is characterised by maximum loss of extensibility. The course...
Cold-deboning is currently practiced in South African ostrich abattoirs. However, the advantages of ...
There is a risk of shortening and toughening with hot-deboning of muscles. However, with refrigerate...
The effects of hot-deboning on the physical meat quality characteristics and shelf-life of ostrich m...
This experiment examined the effect of length of exposure of bovine M. longissmus dorsi to high temp...
This paper had been presented for promotion at the university of Khartoum to get the full text plea...
The objective of the study was to assess pH measurements between offal organs of different species a...
The persistence to slaughter age of scars resulting from damage inflicted to ostrich skins during th...
The effect on ostrich muscle quality of an additional thoracic stick (TS) to the normal ventral thro...
ABSTRACT Forty male broilers (49 days of age) were hand processed and randomly placed into four post...
BACKGROUND: Baseline research on the toughness of Egyptian goose meat is required. This study theref...
Bruising on ostrich carcasses reduces meat yield. These bruises are usually removed as part of the p...
The objective of this work was to model the pH and temperature decline early post-mortem on beef car...
The effect of night cropping (shooting the animal in the head with a light calibre rifle) on the pH4...
Rigor mortis is a natural phenomenon caused by a series of complicated chemical changes in the muscl...