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"Experientia docet" - Experience is the best teacher

pH measured 24 hours post mortem should not be regarded as ultimate pH in pork meat quality evaluation

  • 2018
  • Issue: 6
  • Volume: 48
K. Tarczyński, H. Sieczkowska, A. Zybert, E. Krzęcio-Nieczyporuk & K. Antosik Page: 1009 - 1016

The aim of this study was to compare the diagnostic values of two methods in pork meat quality evaluation, that is, Method I: pH1 and pH24 and Method II: electrical conductivity (EC2) and pH24, which included pH24, and their modifications,…

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