The effect of DFD classification and internal cooking temperature on certain pork muscle characteristics
- 1 January 1987
- journal article
- research article
- Published by Elsevier in Meat Science
- Vol. 21 (2), 137-144
- https://doi.org/10.1016/0309-1740(87)90026-x
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- The incidence of dark cutting beef in SwedenMeat Science, 1984
- The influence of exhaustion and electrical stimulation on the meat quality of young bulls: Part 2—Physical and sensory propertiesMeat Science, 1983
- Solubility of Rabbit Muscle Proteins after Various Time-Temperature TreatmentsJournal of Agricultural and Food Chemistry, 1966
- Effect of Stress from Electrical Stimulation and Sugar on the Chemical Composition of Swine CarcassesJournal of Animal Science, 1961