Effects of ultrarapid chilling and ageing on length of sarcomeres, and tenderness of pork-Reference-Cited by-同舟云学术

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Effects of ultrarapid chilling and ageing on length of sarcomeres, and tenderness of pork

Published:1992-01 Issue:2 Volume:32 Page:161-171
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Feldhusen F.,Kühne M.

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

1. Proc. 33rd Int. Congr. Meat Sci. Technol.;Barton-Gade,1987

2. Proc. 24th Meeting of Meat Res. Workers;Bendall,1978

3. MUSCLE QUALITY, COOKING METHOD AND AGING VS. PALATABILITY OF PORK LOIN CHOPS

4. Proc. 2nd Int. Symp. Condition Meat Quality Pigs;Buchter,1971

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1. Effects of Meat Factory Cell on pork qualities, sensory characteristics and carcass hygiene: an exploratory study;Acta Agriculturae Scandinavica, Section A — Animal Science;2022-08-29

2. Physicochemical properties and lipid oxidation parameters of selected muscles of Puławska breed fatteners during 14-day ageing in vacuum packaging;Medycyna Weterynaryjna;2020

3. Muscle structure, sarcomere length and influences on meat quality: A review;Meat Science;2017-10

4. Rapid discrimination of enhanced quality pork by visible and near infrared spectroscopy;Meat Science;2015-12

5. Enhancing pork loin quality attributes through genotype, chilling method and ageing time;Meat Science;2009-11

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