Quality attributes of major porcine muscles: A comparison with the Longissimus Lumborum-Reference-Cited by-同舟云学术

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Quality attributes of major porcine muscles: A comparison with the Longissimus Lumborum

Published:1993-01 Issue:3 Volume:33 Page:359-372
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Warner R.D.,Kauffman R.G.,Russel R.L.

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

1. Pork Quality: A Guide to Understanding Colour and Structure of Pork Muscle;Agriculture Canada,1984

2. Standards on Color and Appearance Measurement;ASTM,1987

3. Evaluation and Control of Meat Quality in Pigs;Barton-Gade,1987

4. Proceedings 37th International Congress of Meat Science and Technology;Barton-Gade,1991

5. Red and White Fiber Content and Associated Post-Mortem Properties of Seven Porcine Muscles

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