[Researches on meat and liver quality: an approach from meat inspection and veterinary physiological chemistry. I. pH, lysosomal enzymes and myofibrils in PSE (pale, soft, exudative) porcine muscle (author's transl)].
D000818:Animals; D006863:Hydrogen-Ion Concentration; D008247:Lysosomes / Q000201:enzymology*; D008460:Meat; D009132:Muscles / Q000201:enzymology; D009210:Myofibrils / Q000201:enzymology*; D011180:Postmortem Changes; D013552:Swine / Q000378:metabolism*