COLD SHORTENING TOUGHNESS IN EXCISED PORK MUSCLE LONGISSIMUS DORSI.

Author(s) : DRANSFIELD E., LOCKYER D. K.

Type of article: Article

Summary

PORK WAS SUBJECTED TO TEMPERATURES RANGING BETWEEN 293 AND 253 K (20 AND -20 DEG C). STUDY OF THE CORRELATIONS BETWEEN CHILLING TEMPERATURE AND MEAT TENDERNESS. USE OF RESULTS FOR THE OPTIMIZATION OF THE CHILLING CONDITIONS OF PORK. (Bibliogr. int. CDIUPA-CNRS, FR., 85-210-199207.

Details

  • Original title: COLD SHORTENING TOUGHNESS IN EXCISED PORK MUSCLE LONGISSIMUS DORSI.
  • Record ID : 1986-0235
  • Languages: English
  • Source: Meat Sci. - vol. 13 - n. 1
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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