pH as analytical indicator for managing pork meat quality

• Main Authors: Kim, Tae Wan, Kim, Chul Wook, Kwon, Seul Gi, Hwang, Jung Hye, Park, Da Hye, Kang, Deok Gyeong, Ha, Jeongim, Yang, Mi Ra, Kim, Sam Woong, Kim, Il-Suk
• Format: Article
• Language: English
• Published: Penerbit Universiti Kebangsaan Malaysia 2016
• Online Access: http://journalarticle.ukm.my/9984/1/12%20Tae%20Wan%20Kim.pdf; http://journalarticle.ukm.my/9984/; http://www.ukm.my/jsm/english_journals/vol45num7_2016/contentsVol45num7_2016.html

In order to examine differences of meat quality traits depending on pH values post-mortem, the pH range was classified according to initial pH (pH45min) and ultimate pH (pH24hr) post-mortem. The differences of meat quality traits depending on sex were not changed by a number of amount, except for ba...