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Title:Factors Impacting Pork Quality and Their Relationship to Ultimate pH
Author(s):Bidner, Brian Scott
Doctoral Committee Chair(s):Floyd McKeith
Department / Program:Animal Sciences
Discipline:Animal Sciences
Degree Granting Institution:University of Illinois at Urbana-Champaign
Degree:Ph.D.
Genre:Dissertation
Subject(s):Agriculture, Animal Culture and Nutrition
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.
Issue Date:2003
Type:Text
Language:English
Description:151 p.
Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 2003.
URI:http://hdl.handle.net/2142/83564
Other Identifier(s):(MiAaPQ)AAI3111525
Date Available in IDEALS:2015-09-25
Date Deposited:2003


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