Tenderness of pork m. longissimus thoracis et lumborum after accelerated boning. Part I. Effect of temperature conditioning

Meat Science

Volumn 61, Issue 2, 2002, Pages 205-214

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

^a VIC INSTITUTE OF ANIMAL SCIENCE   (Australia)

^b VICTORIA UNIVERSITY   (Australia)

^c GRIFFITH UNIVERSITY   (Australia)

^d NONE   (Australia)

Author keywords

Ageing; Cold toughening; Pork hot boning; Temperature conditioning

Indexed keywords

COLD TOUGHENING;

AGING OF MATERIALS; BONE; MUSCLE; PROTEINS; THERMAL EFFECTS;

MEATS;

EID: 0036309401     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(01)00188-7     Document Type: Article

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