Post-Mortem Biochemical Changes In Beef And GOAT MEAT

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Date
1992
Authors
Nwagu, B. I.
Osuhor, C. U.
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Abstract
Post-mortem changes affect the shelf life of meat (Jay, 1966; Price and Schweigert, 1970; Forrest et al., I 97S). Ultimate pH of meat has a marked effect on meat deterioration. Meat of more alkaline nature (PH 6.0-6.S) will spoil bacteriologically faster than meat in the lower acid region (S.3-S.7) (Lechowich, 1971).
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East African Agricultural And Forestry Journal, 58 (1 & 2), p. 25-37
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