Construct · 1 fields · 1 citations

dark, firm and dry meat: a standalone construct

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Meat science

a meat quality defect from pre-slaughter glycogen loss that leaves high ultimate pH, giving dark, firm, dry meat prone to spoilage.

In meat science, dark, firm and dry meat refers to a meat quality defect from pre-slaughter glycogen loss that leaves high ultimate pH, giving dark, firm, dry meat prone to spoilage. This meaning comes from Newton (1981) in Meat Science.[1]

Unit
Recovery means
Measured by

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Nearby constructs

defect4 fields · 7 citationsjingle · one word, four constructs loss2 fields · 3 citationsjingle · one word, two constructs quality6 fields · 13 citationsjingle · one name, six constructs

References

Newton, K. G., & Gill, C. O. (1981). The microbiology of DFD fresh meats: A review. Meat Science, 5(3), 223-232. https://doi.org/10.1016/0309-1740(81)90005-x

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