A note on the use of subjective methods for assessing pig meat quality on the slaughterline-Reference-Cited by-同舟云学术

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A note on the use of subjective methods for assessing pig meat quality on the slaughterline

Published:1992-01 Issue:2 Volume:32 Page:195-202
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Brown S.N.

Publisher

Elsevier BV

Subject

Food Science

Reference20 articles.

1. Proc. Sci. Meeting Biophysical PSE-Muscle Analysis;Anderson,1984

2. Proc. Sci. Meeting Biophysical PSE-Muscle Analysis;Barton-Gade,1984

3. The Chemical and Physical Characteristics of Various Pork Ham Muscle Classes

4. 34th Int. Cong. Meat Sci. Technol.;Eikelenboom,1988

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Bioimpedance as an alternative tool for subjective, visual scoring of a prevalent ham quality defect;Journal of Electrical Bioimpedance;2024-01-01

2. The colour of the adductor muscle as a predictor of pork quality in the loin;Meat Science;2006-08

3. Meat quality in pigs subjected to minimal preslaughter stress;Meat Science;1998-07

4. Objective assessment of pork quality;Meat Science;1994-01

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