ShareMeat quality during processing.
Author(s) : SAMS A. R.
Type of article: Article
Summary
The paper reviews the responsiveness of muscle to heat, transport, and handling, stunning, chilling, aging, and electrical stimulation. Examples of how these responses can reduce or enhance meat quality are given.
Details
- Original title: Meat quality during processing.
- Record ID : 2000-0843
- Languages: English
- Source: Br. Poult. Sci. - vol. 78 - n. 5
- Publication date: 1999/05
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
-
INFLUENCE OF ELECTRICAL STIMULATION, COOLING RA...
- Author(s) : SHORTHOSE W. R., POWELL V. H., HARRIS P. V.
- Date : 1986
- Languages : English
View record
-
A LA RECHERCHE DU GOUT PERDU.
- Author(s) : GIRARD J. P., TOURAILLE C.
- Date : 1985
- Languages : French
- Source: Filière Viande - vol. 8 - n. 79
View record
-
THE INFLUENCE OF ANIMAL MARKETING AND CARCASS P...
- Author(s) : SHORTHOSE W. R.
- Date : 1989/02/26
- Languages : English
View record
-
THE EFFECTS OF ELECTRICAL STIMULATION AND AGING...
- Author(s) : TAYLOR D. G., CORNELL J. G.
- Date : 1985
- Languages : English
- Source: Meat Sci. - vol. 12 - n. 4
View record
-
ELECTRICAL STIMULATION FOR IMPROVING MEAT QUALITY.
- Author(s) : LAWRIE R. A.
- Date : 1982
- Languages : English
- Source: Acta Aliment. Pol. - vol. 8 - n. 3-4
View record