Improving meat quality of organic pork through post mortem handling of carcasses: An innovative approach

Meat Science

Volumn 91, Issue 2, 2012, Pages 108-115

  Therkildsen, Margrethe ^a   Kristensen, Lars ^b   Kyed, Sybille ^c   Oksbjerg, Niels ^a  

^a AARHUS UNIVERSITY   (Denmark)

^b DANISH TECHNOLOGICAL INSTITUTE   (Denmark)

^c Organic Denmark (The Danish Organisation of Organic Farmers)   (Denmark)

Author keywords

Ageing; Meat quality; Pig; Stepwise chilling; Suspension

Indexed keywords

ACHILLES TENDONS; AGEING; INNOVATIVE APPROACHES; MEAT QUALITY; NON-ADDITIVE; PELVIC BONE; PIG; POSITIVE EFFECTS; POST MORTEM; SIMILAR DEGREE;

SUSPENSIONS (FLUIDS); TENDONS;

MEATS;

SUIDAE;

ACHILLES TENDON; ANIMAL; ARTICLE; CADAVER; COLD; FOOD HANDLING; FOOD PRESERVATION; FREEZING; HUMAN; MEAT; METHODOLOGY; PELVIC GIRDLE; STANDARD; SWINE; TEMPERATURE;

ACHILLES TENDON; ANIMALS; COLD TEMPERATURE; FOOD HANDLING; FOOD PRESERVATION; FOOD TECHNOLOGY; HUMANS; MEAT; PELVIC BONES; POSTMORTEM CHANGES; REFRIGERATION; SUS SCROFA; TEMPERATURE;

EID: 84857642862     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.12.011     Document Type: Article

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