SharePHYSICAL AND SENSORY ATTRIBUTES OF HOT-PROCESSED AND CONVENTIONALLY CHILLED HAMS AND BELLIES FROM ELECTRICALLY STIMULATED AND NON-STIMULATED PORK CARCASSES.
Author(s) : WILEY E. L.
Type of article: Article
Summary
INTERPRETATION OF THE RESULTS OF PHYSICO-CHEMICAL AND SENSORIAL ANALYSIS SHOWS THAT HOT-BONING GIVES A COMPARABLE YIELD, WITH THE MEAT HAVING A QUALITY SIMILAR TO THAT BONED BY CONVENTIONAL METHODS. (Bibliogr. int. CDIUPA-CNRS, FR., 89-210-247227.
Details
- Original title: PHYSICAL AND SENSORY ATTRIBUTES OF HOT-PROCESSED AND CONVENTIONALLY CHILLED HAMS AND BELLIES FROM ELECTRICALLY STIMULATED AND NON-STIMULATED PORK CARCASSES.
- Record ID : 1990-0182
- Languages: English
- Source: Meat Sci. - vol. 24 - n. 2
- Publication date: 1988
Links
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Indexing
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EFFECTS OF TIME POSTMORTEM OF ELECTRICAL STIMUL...
- Author(s) : CRENWELGE D. D.
- Date : 1984
- Languages : English
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A REVIEW OF SLAUGHTERING AND CHILLING PROCEDURES.
- Author(s) : COOPER T. J. R.
- Date : 1988
- Languages : English
- Source: AIRAH J. - vol. 42 - n. 3
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EFFECT OF CHILLING METHOD AND ELECTRICAL STIMUL...
- Author(s) : CRENWELGE D. D.
- Date : 1984
- Languages : English
- Source: Can. J. Anim. Sci. - vol. 59 - n. 3
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The efficacy of high and low voltage electrical...
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- Date : 1994
- Languages : English
- Source: Can. J. Anim. Sci. - vol. 74 - n. 3
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ACCEPTABILITY OF CHILLED AND FROZEN HAM.
- Author(s) : MCBRIDE R. L., RICHARDSON K. C.
- Date : 1981/06
- Languages : English
- Source: CSIRO Food Res. Q. - vol. 41 - n. 2
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