The Use of the Electrical Characteristics of Muscle for the Objective Detection of PSE and DFD in Pork Carcasses Under Commercial Conditions-Reference-Cited by-同舟云学术

The Use of the Electrical Characteristics of Muscle for the Objective Detection of PSE and DFD in Pork Carcasses Under Commercial Conditions

Published:1988-06 Issue:3 Volume:21 Page:260-265
ISSN:0315-5463
Container-title:Canadian Institute of Food Science and Technology Journal
language:en
Short-container-title:Canadian Institute of Food Science and Technology Journal

Author:

Fortin A.,Raymond D.P.

Publisher

Elsevier BV

Subject

General Computer Science

Reference25 articles.

1. Agriculture Canada. 1984. 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 pore. Agriculture Canada, Ottawa, Canada, Publ. 51801B.

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

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

4. Etiological status and associated studie of pale, soft, exudative porcine musculature;Briskey;Adv. Food Res.,1964

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

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