Effects of Blast Chilling and Postmortem Calcium Chloride Injection on Tenderness of Pork Longissimus Muscle

Journal of Animal Science

Volumn 74, Issue 8, 1996, Pages 1842-1845

  McFarlane, B J ^a   Unruh, J A ^a  

^a KANSAS STATE UNIVERSITY   (United States)

Author keywords

Calcium Chloride; Pork; Tenderness

Indexed keywords

CALCIUM CHLORIDE;

ANIMAL; ARTICLE; CADAVER; COLD; DRUG EFFECT; FEMALE; FOOD HANDLING; FOOD INDUSTRY; INTRAMUSCULAR DRUG ADMINISTRATION; MEAT; METHODOLOGY; PH; PHYSIOLOGY; RANDOMIZATION; SKELETAL MUSCLE; STANDARD; SWINE; TEMPERATURE;

ANIMALS; CALCIUM CHLORIDE; COLD; FEMALE; FOOD TECHNOLOGY; FOOD-PROCESSING INDUSTRY; HYDROGEN-ION CONCENTRATION; INJECTIONS, INTRAMUSCULAR; MEAT; MUSCLE, SKELETAL; POSTMORTEM CHANGES; RANDOM ALLOCATION; SWINE; TEMPERATURE;

EID: 0030207628     PISSN: 00218812     EISSN: None     Source Type: Journal    
DOI: 10.2527/1996.7481842x     Document Type: Article

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