CHEMICAL, PALATABILITY AND COOKING CHARACTERISTICS OF NORMAL AND LOW QUALITY PORK LOINS AS AFFECTED BY FREEZER STORAGE
- 1 January 1976
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 41 (1) , 1
- https://doi.org/10.1111/j.1365-2621.1976.tb01087.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Relationship of Fresh Ham Traits to Cured Ham QualityJournal of Animal Science, 1971
- Physical, Chemical and Histological Properties of Low, Medium and High Quality Hams at Various Intervals during Curing and AgingJournal of Animal Science, 1970
- Effect of Fresh Ham Quality on Aged Ham QualityJournal of Animal Science, 1968
- Lipid Composition of Normal and Pale, Soft, Exudative Porcine MuscleJournal of Food Science, 1967
- Processing Characteristics of Porcine Muscle Related to pH and Temperature During Rigor Mortis Development and to Gross Morphology 24 hr Post‐Mortema,b,cJournal of Food Science, 1964