Effects of Environmental Temperature and Humidity During Growth on Muscle Properties of Two Porcine Breeds
- 1 May 1966
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 31 (3), 309-312
- https://doi.org/10.1111/j.1365-2621.1966.tb00497.x
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
- Porcine Muscle Properties. A. Alteration of Glycolysis by Artificially Induced Changes in Ambient TemperatureJournal of Food Science, 1965
- Prevention of Pale, Soft, Exudative Porcine Muscle Through Regulation of Ante‐Mortem Environmental TemperatureaJournal of Food Science, 1964
- Processing Characteristics of Porcine Muscle Related to pH and Temperature During Rigor Mortis Development and to Gross Morphology 24 hr Post‐Mortema,b,cJournal of Food Science, 1964
- The Effect of Heating Time and Temperature on the Shear of Beef Semitendinosus MuscleJournal of Food Science, 1963
- Alteration of Post‐Mortem Changes in Porcine Muscle by Preslaughter Heat Treatment and Diet Modificationa,bJournal of Food Science, 1963
- Pork Quality II. Physical, Chemical and Organoleptic Relationships in Fresh PorkJournal of Animal Science, 1960
- Studies on Tenderness EvaluationPoultry Science, 1960
- Pork Quality. I. Influences of Some Factors on Pork Muscle CharacteristicsJournal of Animal Science, 1959
- Multiple Range and Multiple F TestsBiometrics, 1955