The influence of freezing time post mortem and storage time of frozen porcine M. Longissimus dorsi on diffusion of brine and the characteristics of the muscles: I. Study of the influence on NaCl diffusion and pH, WHC and plasticity

The influence of freezing time post mortem and storage time of frozen porcine M. Longissimus dorsi on diffusion of brine and the characteristics of the muscles: I. Study of the influence on NaCl diffusion and pH, WHC and plasticity
S. Rahelic, L. Jovanovic and V. Pribiě