Influence of Antemortem and Slaughtering Practices
on the pH of Pork and Chicken Meats
Monica R. Manalo1,2* and Alonzo A. Gabriel1
1Laboratory of Food Microbiology and Hygiene, Department of Food Science and Nutrition,
College of Home Economics, University of the Philippines Diliman,
Quezon City, Metro Manila 1101 Philippines
2Food Processing Division, Industrial Technology Development Institute,
Department of Science and Technology, Taguig City, Metro Manila 1633 Philippines
*Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.
[Download]
Manalo M, Gabriel A. 2020. Influence of Antemortem and Slaughtering Practices
on the pH of Pork and Chicken Meats. Philipp J Sci 149(1): 1–19.
https://doi.org/10.56899/149.01.01
