Sensory and meat quality traits of pork in relation to post-slaughter treatment and RN genotype

Meat Science

Volumn 66, Issue 1, 2004, Pages 113-124

  Josell, Åsa ^a   Von Seth, Gertrud ^b   Tornberg, Eva ^a  

^a LUND UNIVERSITY   (Sweden)

^b Tetra Pak AB   (Sweden)

Author keywords

Chilling; Pork; PSE meat; RN genotype; Suspension; Tenderness

Indexed keywords

EVAPORATION; MUSCLE; PH EFFECTS;

MEAT QUALITY;

MEATS;

EID: 0042858173     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(03)00067-6     Document Type: Article

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