Effects of postmortem rapid chilling on sensory attributes...

Meat Science 2015 / 03 Vol. 101

Effects of postmortem rapid chilling on sensory attributes on fresh pork cuts from the longissimus dorsi, psoas major, triceps brachii and semimembranousus

Blakely, A., Sherrard, G.B., Prusa, K.J., Fedler, C.A., Arkfeld, E.K., Steadham, E.M., Forsythe, K.D., Huff-Lonergan, E., Punt, R.M., Goodman, T., Lonergan, S.M.
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Volume:
101
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2014.09.051
Date:
March, 2015
File:
PDF, 62 KB
english, 2015
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