ShareEstimating the market value of pork carcasses after cooling.
[In German. / En allemand.]
Author(s) : DOBROWOLSKI A., FISCHER K.
Type of article: Article
Summary
A method is presented for supplemental classifying of cooled carcasses. An estimation formula was developed, and then validated through an independent sample test. Deviations of over 4% occurred almost never. The authors also attempted to determine how precisely the meat quality as affected by PSE could be classified with an easy measuring procedure after cooling.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1995-3024
- Languages: German
- Source: Mitt.bl. Fleischforsch. Kulmb. - vol. 33 - n. 124
- Publication date: 1994/06
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles in this issue (1)
See the source
Indexing
- Themes: Meat and meat products
- Keywords: Germany; Measurement; Meat; Chilling; Quality; Pork; Colour
-
THE EFFECTS OF CHILLING ON THE SURFACES OF PORK...
- Author(s) : FELDHUSEN F.
- Date : 1989/07
- Languages : German
- Source: Fleischwirtschaft - vol. 69 - n. 7
View record
-
Influence on meat colour of spray-chilling the ...
- Author(s) : FELDHUSEN F., KIRSCHNER T., KOCH R., GIESE W., WENZEL S.
- Date : 1995
- Languages : English
- Source: Meat Sci. - vol. 40 - n. 2
View record
-
Estimating the market value of pork carcasses a...
- Author(s) : DOBROWOLSKI A., FISCHER K., HORETH R., BRANSCHEID W.
- Date : 1994/11
- Languages : German
- Source: Fleischwirtschaft - vol. 74 - n. 11
View record
-
Untersuchungen zum Begriff "Frisch" bei frische...
- Author(s) : PICHNER R., RÖDEL W., FREUDENREICH P., GAREIS M.
- Date : 1997/12
- Languages : German
- Source: Mitt.bl. Fleischforsch. Kulmb. - vol. 36 - n. 138
View record
-
DETERMINATION OF SURFACE BACTERIAL COUNT OF CHI...
- Author(s) : HAUCK O.
- Date : 1983/12
- Languages : German
- Source: Fleischwirtschaft - vol. 63 - n. 12
View record