Chilling rate effects on pork loin tenderness in commercial processing plants

Journal of Animal Science

Volumn 90, Issue 8, 2012, Pages 2842-2849

  Shackelford, S D ^a   King, D A ^a   Wheeler, T L ^a  

^a U S MEAT ANIMAL RESEARCH CENTER   (United States)

Author keywords

Chilling; Pork; Slice shear force; Tenderness

Indexed keywords

CARBON DIOXIDE;

ANIMAL; ARTICLE; COLD; CONSCIOUS SEDATION; FEMALE; FOOD HANDLING; FOOD INDUSTRY; MALE; MEAT; METHODOLOGY; POSTMORTEM CHANGE; SLAUGHTERHOUSE; STANDARD; SWINE; TIME;

ABATTOIRS; ANIMALS; CARBON DIOXIDE; COLD TEMPERATURE; CONSCIOUS SEDATION; FEMALE; FOOD TECHNOLOGY; FOOD-PROCESSING INDUSTRY; MALE; MEAT; POSTMORTEM CHANGES; SWINE; TIME FACTORS;

EID: 84865644214     PISSN: 00218812     EISSN: 15253163     Source Type: Journal    
DOI: 10.2527/jas.2011-4855     Document Type: Article

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