Figure 1. Changes in pH in olive flounder meats without (control) or with (sample) spinal cord damage. Different letters indicate significant differences between postmortem times according to Duncan’s test (p < 0.05)

From

Postmortem Changes in Spinal Cord-damaged Olive Flounder (Paralichthys olivaceus)

Jin Gi Min, Byung Chun Joung, Woo Young Jung

Journal of Food and Nutrition Research. 2019, 7(7), 500-505 doi:10.12691/jfnr-7-7-3