Articles citing this paper
The effect of pH decline rate on the meat and eating quality of beef carcasses
D. L. Hopkins A E , E. N. Ponnampalam B , R. J. van de Ven C and R. D. Warner D
+ Author Affiliations
- Author Affiliations
A NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, PO Box 129, Cowra, NSW 2794, Australia.
B Future Farming Systems Research Division, Department of Primary Industries, Werribee, Vic. 3030, Australia.
C NSW Department of Primary Industries, Orange Agricultural Institute, Forest Road, Orange, NSW 2800, Australia.
D CSIRO Animal, Food and Health Sciences, 671 Sneydes Road, Werribee, Vic. 3030, Australia.
E Corresponding author. Email: david.hopkins@dpi.nsw.gov.au
Animal Production Science 54(4) 407-413 https://doi.org/10.1071/AN12314
Submitted: 3 September 2012 Accepted: 7 March 2013 Published: 20 February 2014
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