Benchmarking value in the pork supply chain: Processing and consumer characteristics of hams manufactured from different quality raw materials

Meat Science

Volumn 70, Issue 1, 2005, Pages 91-97

  Person, R C ^a   McKenna, D R ^a   Ellebracht, J W ^a   Griffin, D B ^a   McKeith, F K ^b   Scanga, J A ^c   Belk, K E ^c   Smith, G C ^c   Savell, J W ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

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

^c Department of Environmental and Radiological Health Sciences   (United States)

Author keywords

Consumer evaluation; Ham; pH; Pork; PSE

Indexed keywords

CONSUMER EVALUATION; HAM; PALE, SOFT AND EXUDATIVE (PSE) PRODUCTS; PORK;

BENCHMARKING; FOOD PROCESSING; FOOD STORAGE; PACKAGING; PH EFFECTS; QUALITY CONTROL; RAW MATERIALS; REFRIGERATION; VACUUM APPLICATIONS;

MEATS;

FOOD STORAGE; MEAT; PH; QUALITY CONTROL; RAW MATERIALS; REFRIGERATION; VACUUM PACKS;

EID: 14044264118     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2005.01.001     Document Type: Article

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