The use of electronic grading probes for the objective assessment of PSE and DFD in pork carcasses-Reference-Cited by-同舟云学术

The use of electronic grading probes for the objective assessment of PSE and DFD in pork carcasses

Published:1987-01 Issue:3 Volume:21 Page:159-173
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Fortin A.,Raymond D.P.

Publisher

Elsevier BV

Subject

Food Science

Reference20 articles.

1. Pork quality. A guide to understanding colour and structure of pork muscle—Qualité du Porc. Guide explicatif de la couleur et de la structure du muscle du porc;Agriculture Canada,1984

2. Some experience with the portable Danish Probe for the measurement of pig meat quality;Andersen,1984

3. The measurement of meat quality in pigs postmortem;Barton-Gade,1981

4. The relationship between water holding capacity and measurements carried out with the Automatic Danish Meat Quality Probe;Barton-Gade,1984

5. Ways to improve meat quality in pigs;Eikelenboom,1985

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