DETERMINATION OF PSE (PALE, SOFT AND EXUDATIVE) MEAT IN PORK CARCASSES
The PSE (pale, soft and exudative) meat condition alters the color, the texture and the flavor of pork,increasing its acidity and occasioning low water retention, low nutritional level and rejection by the consumer. To determine the presence of the PSE characteristic, the pork carcasses are evaluate...
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| Autores principales: | , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Universidad de Antioquia
2009
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/b3e232dd01454f99b89e791d3c8d9b5c |
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