Post mortal changes of pH value and lactic acid content in the muscles of pigs and bulls
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F03%3A00000386" target="_blank" >RIV/62157124:16270/03:00000386 - isvavai.cz</a>
Result on the web
—
DOI - Digital Object Identifier
—
Alternative languages
Result language
angličtina
Original language name
Post mortal changes of pH value and lactic acid content in the muscles of pigs and bulls
Original language description
The development of post-mortal changes was evaluated in m. longissimus lumborum et thoracis and m. semimembranosus of pigs and in m. longissimus lumborum et thoracis of bulls; both half-carcasses were compared. The lowest value of ph in MLLT of pigs wasmeasured 36 h after slaughter. The highest concentration of lactic acid was recorded 24 h post mortem.
Czech name
—
Czech description
—
Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
—
Result continuities
Project
—
Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2003
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Czech Journal of Animal Science
ISSN
—
e-ISSN
—
Volume of the periodical
48
Issue of the periodical within the volume
7
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
5
Pages from-to
295-299
UT code for WoS article
—
EID of the result in the Scopus database
—