ShareThe effect of chilling, electrical stimulation and conditioning on pork eating quality.
Author(s) : TAYLOR A. A., NUTE G. R., WARKUP C. C.
Summary
Evaluation of drip losses, tenderness and organoleptic properties of pork treated by different methods (air preservation at temperatures higher than 10 deg C, air chilling at 1 deg C or high-voltage electrical stimulation).
Details
- Original title: The effect of chilling, electrical stimulation and conditioning on pork eating quality.
- Record ID : 1994-2367
- Languages: English
- Source: 38th International Congress of Meat Science and Technology (ICoMST). Proceedings.
- Publication date: 1992/08/23
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles from the proceedings (22)
See the conference proceedings
Indexing
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INVESTIGATION OF LOW VOLTAGE STIMULATED BEEF CA...
- Author(s) : NILSSON H., RUDERUS H., FABIANSSON S.
- Date : 1979/08/27
- Languages : English
View record
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THE EFFECT OF HIGH AND LOW VOLTAGE ELECTRICAL S...
- Author(s) : EIKELENBOOM G., SMULDERS F. J. M., RUDERUS H.
- Date : 1981/08/24
- Languages : English
View record
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THE EFFECT OF ELECTRICAL STIMULATION AND HOT BO...
- Author(s) : SMULDERS F. J. M., EIKELENBOOM G., LOGTESTIJN J. G. van
- Date : 1981/08/24
- Languages : English
View record
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THE ECONOMICS OF MODERN BEEF CHILLING SYSTEMS.
- Author(s) : BOWATER F. J.
- Date : 1986/09/10
- Languages : English
- Formats : PDF
View record
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CONDITIONING OF MEAT.
- Author(s) : DRANSFIELD E.
- Date : 1986/09/10
- Languages : English
- Formats : PDF
View record