Stepwise chilling adapted to commercial conditions - improving tenderness of pork without compromising water-holding capacity

Acta Agriculturae Scandinavica A: Animal Sciences

Volumn 61, Issue 3, 2011, Pages 121-127

  Rosenvold, K ^a   Borup, U ^a  

^a DANISH MEAT RESEARCH INSTITUTE   (Denmark)

Author keywords

Drip loss; Pork; Stepwise chilling; Tenderness

Indexed keywords

EID: 84855818835     PISSN: 09064702     EISSN: 16511972     Source Type: Journal    
DOI: 10.1080/09064702.2011.623715     Document Type: Article

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