[Examination of pork quality using passive electric methods].
Passive electrical values of 76 probes of pig M. long. dors. with different quality are derterminated. It appears, that a factor (P = value), exactly ascertained from electrical parameters, is fit to characterize the quality of pork. The P-value is theoretical established and has relations to the stability of the membrane structures.
D000818:Animals; D004594:Electrophysiology / Q000379:methods; D005513:Food Inspection; D008460:Meat; D008564:Membrane Potentials; D009132:Muscles / Q000502:physiology; D011786:Quality Control; D013552:Swine
Untersuchungen zur fleischqualität beim Schwein mit passiv elektrischen methoden