ShareCOLD 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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Indexing
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THE EFFECTS OF SPRAY CHILLING PORK CARCASSES ON...
- Author(s) : JONES S. D. M., MURRAY A. C., ROBERTSON W. M.
- Date : 1988
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- Date : 1983
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- Source: Bull. hell. vet. med. Soc. - vol. 34 - n. 2
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- Author(s) : SALM C. P.
- Date : 1983
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