EFFECT OF ANTE-MORTEM TREATMENT OF PIGS ON THE QUALITY OF WILTSHIRE BACON

• 1 November 1950
• journal article
• Published by Canadian Science Publishing in Canadian Journal of Research
• Vol. 28f  (11) , 438-450
• https://doi.org/10.1139/cjr50f-039

Abstract

Keywords

• SMOKED
• MEAT
• WILTSHIRE
• PIGS
• NITRITE
• BREAKDOWN
• LACTIC ACID
• PRESLAUGHTER
• FATIGUED