The effect of chilling, electrical stimulation and conditioning on pork eating quality
- 31 December 1995
- journal article
- Published by Elsevier in Meat Science
- Vol. 39 (3) , 339-347
- https://doi.org/10.1016/0309-1740(95)90392-m
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Effect of different electrical stimulation and chilling treatments on pork qualityMeat Science, 1992
- Effect of electrical stimulation, hip suspension and ageing on quality of chilled pig meatMeat Science, 1991
- Cold-shortening toughness in excised pork M. Longissimus dorsiMeat Science, 1985
- Electrical stimulation and ultra-rapid chilling of porkMeat Science, 1984
- HOT BONING AND PORK TENDERNESSJournal of Food Science, 1972