Factors Impacting Pork Quality and Their Relationship to Ultimate pH
Bidner, Brian Scott
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Permalink
https://hdl.handle.net/2142/83564
Description
Title
Factors Impacting Pork Quality and Their Relationship to Ultimate pH
Author(s)
Bidner, Brian Scott
Issue Date
2003
Doctoral Committee Chair(s)
Floyd McKeith
Department of Study
Animal Sciences
Discipline
Animal Sciences
Degree Granting Institution
University of Illinois at Urbana-Champaign
Degree Name
Ph.D.
Degree Level
Dissertation
Keyword(s)
Agriculture, Animal Culture and Nutrition
Language
eng
Abstract
In summary, increasing ultimate pH will improve fresh pork quality and processing characteristics. Color and pH are useful selection tools to identify differences in other pork quality and sensory attributes. Enhancement can be utilized to improve the pH and subsequently improve fresh pork quality and sensory attributes of pork.
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