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Titolo:
STUDIES OF COLOR MEASUREMENTS IN LONG BAC K MUSCLE OF PIGS AFTER SLAUGHTER
Autore:
SCHARNER E; MULLER T; DOMEL G;
Indirizzi:
UNIV LEIPZIG,FAK VET MED,INST LEBENSMITTELHYG,LEHRSTUHL FLEISCHHYG,MARGARETE BLANK STR 4 D-04103 LEIPZIG GERMANY
Titolo Testata:
Tierarztliche Umschau
fascicolo: 5, volume: 52, anno: 1997,
pagine: 286 - 289
SICI:
0049-3864(1997)52:5<286:SOCMIL>2.0.ZU;2-V
Fonte:
ISI
Lingua:
GER
Soggetto:
QUALITY;
Keywords:
PARAMETERS OF MEAT QUALITY; COLOR MEASUREMENTS 45 MINUTES POST MORTEM; L-ASTERISK-A-ASTERISK-B-ASTERISK-COLOR SYSTEM; LIMIT VALUE SUGGESTION;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Citazioni:
11
Recensione:
Indirizzi per estratti:
Citazione:
E. Scharner et al., "STUDIES OF COLOR MEASUREMENTS IN LONG BAC K MUSCLE OF PIGS AFTER SLAUGHTER", Tierarztliche Umschau, 52(5), 1997, pp. 286-289

Abstract

The colour of muscle can be measured and the technique can be integrated in the slaughtering process to provide valuable information. In this study the arithmetic mean of the long back muscle (L(45) value) was 31.59 with a normal distribution. The colour bright ness measure of pork immediately after. slaughter is lower than that 24 hours post slaughter. A threshold value of 36 is suggested to demarcate meat from physiologically normal pigs from that for meat from pigs with PSE and other conditions. The method described requires further systematic study, including statistical analysis, to determine whether oi not it is comparable to the usual measurements conducted 24 hours post mortem.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 28/01/21 alle ore 07:46:32