ShareAn assessment of water-holding capacity of hot-vs cold-boned pork.
Author(s) : LAACK R. L. J. M. van, SMULDERS F. J. M.
Type of article: Article
Summary
Effect of deboning time and storage on the activity of kinase creatine, exsudation and water-holding capacity measured by different methods. Hot boning affects exsudation losses.
Details
- Original title: An assessment of water-holding capacity of hot-vs cold-boned pork.
- Record ID : 1993-1446
- Languages: English
- Source: Meat Sci. - vol. 32 - n. 2
- Publication date: 1992
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Cold boning; Meat; Drip; Water holding; Pork; Weight loss; Enzyme; Cold storage; Hot boning
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A SIMPLE METHOD FOR DETERMINING THE WATER RETEN...
- Author(s) : TROEGER
- Date : 1987
- Languages : German
- Source: Mitt.bl. Fleischforsch. Kulmb. - n. 95
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THE COMBINED EFFECTS OF SKINNING AND HOT BONING...
- Author(s) : LAACK R. L. J. M. van, SMULDERS F. J. M.
- Date : 1991/03
- Languages : German
- Source: Fleischwirtschaft - vol. 71 - n. 3
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EFFECT OF COOLING AND FREEZING ON SALT UPTAKE B...
- Author(s) : SEVERINI M., CENCI G., VIZZANI A.
- Date : 1986/09/10
- Languages : English
- Formats : PDF
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PRERIGOR VERSUS CHILLED BONING OF BEEF CARCASS....
- Author(s) : BRASINGTON C. F., STIFFLER D. M., STERMER R. A.
- Date : 1986
- Languages : English
- Source: Journal of Food Protection - vol. 49 - n. 3
View record
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LOSSES IN PORK MEAT DURING THE PROCESS OF THAWING.
- Author(s) : KACZMAREK A.
- Date : 1987
- Languages : Polish
- Source: Chlodnictwo - vol. 22 - n. 11
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