Influence of carcass temperature, glycogenolysis and glycolysis 45 min postmortem on the development of PSE pork - Honkavaara, Markku (Suomen maataloustieteellinen seura, 1989)
Keywords: Ko; stressi; ruho; lämpötila; slaughter; creatine kinase; postmortem glycogenolysis; glycolysis; PSE meat