Comparison of Dehiding versus Scalding and Singeing: Effect on Temperature, pH and Meat Quality in Pigs

Meat Science

Volumn 50, Issue 2, 1998, Pages 175-189

  Maribo, H ^a   Olsen, E V ^b   Barton Gade, P ^b   J Moller A ^c  

^a Federation of Danish Pig Producers   (Denmark)

^b DANISH MEAT RESEARCH INSTITUTE   (Denmark)

^c UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0039506470     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(98)00029-1     Document Type: Article

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