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oai:www.ideals.illinois.edu:2142/83564 2023-07-11 col_2142_5131 col_2142_14771 com_2142_5130 com_2142_685 com_2142_397

Restricted to the U of I community idenfinitely during batch ingest of legacy ETDs Floyd McKeith Bidner, Brian Scott 2015-09-25T21:08:12Z 2015-09-25T21:08:12Z 10000-01-01 2003 2003 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. Made available in DSpace on 2015-09-25T21:08:12Z (GMT). No. of bitstreams: 2 license.txt: 4848 bytes, checksum: 96035ab3f5e1c23cc7138a224ce498bd (MD5) 3111525.pdf: 6988646 bytes, checksum: b0a6beec65933c67da7fe323179a6c20 (MD5) Previous issue date: 2003 Embargo set by: Seth Robbins for item 84845 Lift date: Forever Reason: Restricted to the U of I community idenfinitely during batch ingest of legacy ETDs U of I Only 151 p. Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 2003. http://hdl.handle.net/2142/83564 (MiAaPQ)AAI3111525 eng Agriculture, Animal Culture and Nutrition Factors Impacting Pork Quality and Their Relationship to Ultimate pH text Animal Sciences Animal Sciences University of Illinois at Urbana-Champaign Dissertation Ph.D.