The effects of breed, sex, intramuscular fat and ultimate pH on pork tenderness-Reference-Cited by-同舟云学术

The effects of breed, sex, intramuscular fat and ultimate pH on pork tenderness

Published:2008-01-17 Issue:4 Volume:227 Page:989-994
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Jeleníková Jarmila,Pipek Petr,Miyahara Mitsuoshi

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-007-0810-x.pdf

Reference20 articles.

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2. Barton P, Gade A (1987) Livest Prod Sci 16:187–196

3. D’Souza DN, Mullan BP (2002) Meat Sci 60:95–101

4. Dransfield E (1977) J Sci Food Agric 28:833–842

5. Eikelenboom G, Hoving-Bolink AH: The effect of intramuscular fat on eating quality of pork. In: Proc. 40th Int. Congr. Meat Science and Technology. The Hague, the Netherlands

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