Post-mortem pH decline in lamb semitendinosus muscle and its relationship to the pH decline parameters of the longissimus lumborum muscle: A pilot study

Publication date: Available online 20 February 2021Source: Meat ScienceAuthor(s): Benjamin W.B. Holman, Matthew J. Kerr, Gordon Refshauge, Simon M. Diffey, Richard C. Hayes, Matthew T. Newell, David L. Hopkins

Source: Meat Science - February 21, 2021 Category: Food Science Source Type: research