Marinade with alkaline solutions for the improvement of pork quality
The objective of this work was to evaluate the effects of alkaline solution marinades on the characteristics of pork subjected to post-mortem pH decrease in pig muscle. The pH of carcasses was measured in a commercial slaughterhouse (n = 526), 45 min after slaughtering (pH45) and, then, the carcasse...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Embrapa Informação Tecnológica
2012-11-01
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| Series: | Pesquisa Agropecuária Brasileira |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2012001100013&lng=en&tlng=en |