The Effect of Rapid Chilling of Pork Carcasses during the Early Postmortem Period on Fresh Pork Quality

The Effect of Rapid Chilling of Pork Carcasses during the Early Postmortem Period on Fresh Pork Quality

The objective was to investigate the effects of blast chilling on pork quality in cuts from the Longissimus thoracic et lumborum (LM), Psoas major (PM), Semimembranosus (SM; both superficial [SMS] and deep [SMD] portions) and the Triceps brachii (TB). Forty carcasses (10 carcasses per replication) w...

Ful tanımlama

Detaylı Bibliyografya
Asıl Yazarlar: Aaron Blakely, Carol L. Lorenzen, Christine A. Fedler, Edward M;. Steadham, Elisabeth J. Huff-Lonergan, Grant B. Sherrard, Kenneth J. Prusa, Kenneth J. Stalder, Steven M. Lonergan
Materyal Türü: Makale
Dil:English
Baskı/Yayın Bilgisi: Iowa State University Digital Press 2019-10-01
Seri Bilgileri:Meat and Muscle Biology
Konular:
protein degradation
pork quality
tenderness
pork chilling
Online Erişim:https://www.iastatedigitalpress.com/mmb/article/id/9104/

Internet

https://www.iastatedigitalpress.com/mmb/article/id/9104/

Benzer Materyaller