Influence of antemortem and slaughtering practices on the pH of pork and chicken meats

Influence of antemortem and slaughtering practices on the pH of pork and chicken meats

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This study aimed to document and determine the effects of antemortem and slaughtering practices on the post-mortem pH of pork and chicken meats. Assessment of selected hog slaughterhouses (SHs) and poultry dressing plants (PDPs) located in Valenzuela City, Philippines was conducted to gather basic i...

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Detalles Bibliográficos
Main Authors: Manalo, Monica R. (Author), Gabriel, Alonzo A. (Author)
Formato: Analytics
Idioma:English
Publicado: 2020.
Subjects:
Biology.
Chicken.
Dfd.
Ph.
Pork.
Pse.
Acceso en liña:https://forms.gle/KZjBv7aRtY6jiL5E9