Tenderness, ageing rate and meat quality of pork M. longissimus thoracis et lumborum after accelerated boning

Meat Science

Volumn 60, Issue 2, 2002, Pages 113-124

  Rees, Melissa P ^a,b   Trout, Graham R ^c   Warner, Robyn D ^a,b  

^a VIC INSTITUTE OF ANIMAL SCIENCE   (Australia)

^b VICTORIA UNIVERSITY   (Australia)

^c GRIFFITH UNIVERSITY   (Australia)

Author keywords

Accelerated boning; Pork

Indexed keywords

ACCELERATED BONING; PORK;

BONE; ENZYMES; GENETIC ENGINEERING; MOISTURE; MUSCLE; PH EFFECTS; SOLUBILITY; TENDONS;

MEATS;

PIERIS BRASSICAE;

EID: 0036133791     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(01)00085-7     Document Type: Article

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