Effect of pelvic suspension on three major leg muscles in the pig carcass and implications for ham manufacture
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference13 articles.
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2. A comparison of the effects of aging, conditioning and skeletal restraint on the tenderness of mutton;Bouton;Journal of Food Science,1973
3. Effect of electrical stimulation, hip suspension and ageing in chilled pig meat;Dransfield;Meat Science,1991
4. Effect of pelvic suspension and cooking temperature on the tenderness of electrically stimulated and aged beef, assessed with shear and compression tests;Eikelenboom;Meat Science,1998
5. Hälftenunterscheide in der Fleischbeschaffenheit beim Schwein durch einsetiges Hängen während des Schlachtprozesses;Fischer;Fleischwirtschaft,1981
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