{"@context":{"@vocab":"https://cir.nii.ac.jp/schema/1.0/","rdfs":"http://www.w3.org/2000/01/rdf-schema#","dc":"http://purl.org/dc/elements/1.1/","dcterms":"http://purl.org/dc/terms/","foaf":"http://xmlns.com/foaf/0.1/","prism":"http://prismstandard.org/namespaces/basic/2.0/","cinii":"http://ci.nii.ac.jp/ns/1.0/","datacite":"https://schema.datacite.org/meta/kernel-4/","ndl":"http://ndl.go.jp/dcndl/terms/","jpcoar":"https://github.com/JPCOAR/schema/blob/master/2.0/"},"@id":"https://cir.nii.ac.jp/crid/1361137045074514432.json","@type":"Article","productIdentifier":[{"identifier":{"@type":"DOI","@value":"10.1111/j.1365-2621.2001.tb15191.x"}},{"identifier":{"@type":"URI","@value":"https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.2001.tb15191.x"}},{"identifier":{"@type":"URI","@value":"https://ift.onlinelibrary.wiley.com/doi/pdf/10.1111/j.1365-2621.2001.tb15191.x"}}],"dc:title":[{"@value":"Pork Quality is Affected by Early Postmortem Phosphate and Bicarbonate Injection"}],"description":[{"type":"abstract","notation":[{"@value":"<jats:p>\n                    <jats:bold>ABSTRACT:</jats:bold>\n                    The ability of sodium polyphosphate (P) to alter postmortem pH declines and pork quality was investigated. Hams from electrically stimulated carcasses were injected 18 min postmortem with P or sodium bicarbonate (SB). P and SB reduced (\n                    <jats:italic>P</jats:italic>\n                    0.001) pH decline and improved (P < 0.05) color. P and SB administration improved water‐holding capacity as indicated by reductions (\n                    <jats:italic>P</jats:italic>\n                    0.05) in drip loss, thaw loss, and cooking loss values. P and SB also reduced (\n                    <jats:italic>P</jats:italic>\n                    0.001) shear values. These data showed delivery of P and SB was effective in altering postmortem pH declines and improving the quality of pork.\n                  </jats:p>"}]}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1381137045074514435","@type":"Researcher","foaf:name":[{"@value":"E.J. Wynveen"}]},{"@id":"https://cir.nii.ac.jp/crid/1381137045074514437","@type":"Researcher","foaf:name":[{"@value":"B.C. Bowker"}]},{"@id":"https://cir.nii.ac.jp/crid/1381137045074514436","@type":"Researcher","foaf:name":[{"@value":"A.L. Grant"}]},{"@id":"https://cir.nii.ac.jp/crid/1381137045074514432","@type":"Researcher","foaf:name":[{"@value":"J.W. Lamkey"}]},{"@id":"https://cir.nii.ac.jp/crid/1381137045074514433","@type":"Researcher","foaf:name":[{"@value":"K.J. Fennewald"}]},{"@id":"https://cir.nii.ac.jp/crid/1381137045074514438","@type":"Researcher","foaf:name":[{"@value":"L. Henson"}]},{"@id":"https://cir.nii.ac.jp/crid/1381137045074514434","@type":"Researcher","foaf:name":[{"@value":"D.E. Gerrard"}]}],"publication":{"publicationIdentifier":[{"@type":"PISSN","@value":"00221147"},{"@type":"EISSN","@value":"17503841"}],"prism:publicationName":[{"@value":"Journal of Food Science"}],"dc:publisher":[{"@value":"Wiley"}],"prism:publicationDate":"2001-08","prism:volume":"66","prism:number":"6","prism:startingPage":"886","prism:endingPage":"891"},"reviewed":"false","dc:rights":["http://onlinelibrary.wiley.com/termsAndConditions#vor"],"url":[{"@id":"https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.2001.tb15191.x"},{"@id":"https://ift.onlinelibrary.wiley.com/doi/pdf/10.1111/j.1365-2621.2001.tb15191.x"}],"createdAt":"2006-07-20","modifiedAt":"2025-11-03","relatedProduct":[{"@id":"https://cir.nii.ac.jp/crid/1390001205207132032","@type":"Article","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Chicken Breast Meat Marinated with Increasing Levels of Sodium Bicarbonate"}]}],"dataSourceIdentifier":[{"@type":"CROSSREF","@value":"10.1111/j.1365-2621.2001.tb15191.x"},{"@type":"CROSSREF","@value":"10.2141/jpsa.0130079_references_DOI_CwVqjI1yaR0IQw0SNR81C1dXur4"}]}