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Rate of Anaerobic Glycolysis versus Structure in Pork Muscle

Nature volume 189, pages 318–320 (1961)Cite this article

Abstract

THE pH of pork musculature after cessation of post-mortem glycolysis (ultimate pH) has long been known to be decisive for structure and water-holding capacity of the muscle. Recent observations1,2 have shown that considerable variation in structure of muscle with the same ultimate pH may be recorded. The rate of the post mortem pH fall was found to be of considerable importance.

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Authors and Affiliations

  1. Danish Meat Research Institute, Roskilde, Denmark

    J. WISMER-PEDERSEN

  2. Meats Division, Department of Animal Husbandry, University of Wisconsin, Madison, Wisconsin

    E. J. BRISKEY

Authors
  1. J. WISMER-PEDERSEN
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  2. E. J. BRISKEY
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WISMER-PEDERSEN, J., BRISKEY, E. Rate of Anaerobic Glycolysis versus Structure in Pork Muscle. Nature 189, 318–320 (1961). https://doi.org/10.1038/189318b0

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