Incidence of different pork quality categories in a Portuguese slaughterhouse: A survey
- 1 January 1994
- journal article
- Published by Elsevier in Meat Science
- Vol. 38 (2) , 279-287
- https://doi.org/10.1016/0309-1740(94)90117-1
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- The variation in pig muscle glycolytic potential during lairage—an in-vivo studyMeat Science, 1992
- Compositional and enzymatic characteristics of the Longissimus Dorsi muscle from large white, halothane-positive and halothane-negative pietrain, and hampshire pigsMeat Science, 1986
- Sarcomere shortening of prerigor muscles and its influence on drip lossMeat Science, 1986
- A survey of pH1 and ultimate pH values of British progeny‐test pigsInternational Journal of Food Science & Technology, 1966
- Etiological Status and Associated Studies of Pale, Soft, Exudative Porcine MusculaturePublished by Elsevier ,1964