title: P(y)-a parameter for meat quality.
abstract: The P(y) is a parameter which assesses the integrity of the cell membranes. It is a direct indicator for the volume fraction of cells surrounded by insulating cell membranes. The P(y) has been shown to correlate well with meat quality parameters like the drip loss or pH. It is a useful parameter for the discrimination between normal suited meat and PSE meat. The measurement is instantaneous and nondestructive. Due to aging of meat, P(y) depends on the time post mortem. It shows the highest significance between 4 and 24 h p.m.
authors: University of Bielefeld, Faculty of Chemistry, D-33615 Bielefeld, Germany.
authors: U
authors: U
authors: Pliquett
authors: M
authors: M
authors: Altmann
authors: F
authors: F
authors: Pliquett
authors: L
authors: L
authors: Schöberlein