The effects of spray and blast-chilling on carcass shrinkage and pork muscle quality
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference13 articles.
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2. Prevention of Pale, Soft, Exudative Porcine Muscle Through Partial Freezing with Liquid Nitrogen Post-Mortem
3. Proc. IIR Symp., Meat Chilling;Collett,1986
4. Effects of Time Postmortem of Electrical Stimulation and Postmortem Chilling Method on Pork Quality and Palatability Traits
5. Cold-shortening toughness in excised pork M. Longissimus dorsi
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