The influence of early post-mortem enhancement and accelerated chilling on pork quality

Meat Science

Volumn 79, Issue 2, 2008, Pages 211-216

  Holmer, S F ^a   McKeith, F K ^a   Killefer, J ^a  

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

Author keywords

Accelerated chilling; Early post mortem; Enhancement; Pork

Indexed keywords

EID: 40849124006     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.09.004     Document Type: Article

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