Relationship of chilling rate and location within muscle on the quality of ham and loin muscles

Journal of Muscle Foods

Volumn 13, Issue 3, 2002, Pages 239-251

  Ohene Adjei, S ^a   Ellis, M ^a   Mckeith, F K ^a,b   Brewer, M S ^b  

^a Department of Animal Sciences ^*  (United States)

^b UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

COLOR; IMAGE QUALITY; MUSCLE; PH; QUALITY CONTROL;

CHILLING RATE;

MEATS;

SUS SCROFA;

EID: 0036689548     PISSN: 10460756     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4573.2002.tb00333.x     Document Type: Article

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