29.05.2026.
Abstract
Food Technologies and Agricultural Sciences
POSTMORTEM pH AND TEMPERATURE DYNAMICS IN PORK HAM UNDER CONVENTIONAL CHILLING
Meat quality is largely determined by post mortem biochemical processes, particularly the rate and extent of pH decrease resulting from glycogen conversion to lactic acid. The intensity of these changes depends on the animal's genetic background, pre-slaughter conditions, and the technology applied during slaughter and chilling. This study investig...
By Ana Velemir, Snježana Mandić, Danica Savanović, Aleksandar Savić, Sanja Resanović