Improving meat quality of organic pork through post mortem handling of carcasses: An innovative approach-Reference-Cited by-同舟云学术

Improving meat quality of organic pork through post mortem handling of carcasses: An innovative approach

Published:2012-06 Issue:2 Volume:91 Page:108-115
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Therkildsen Margrethe,Kristensen Lars,Kyed Sybille,Oksbjerg Niels

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

1. Pelvic suspension and fast post-mortem chilling: Effects on technological and sensory quality of pork - A combined NMR and sensory study;Bertram;Meat Science,2007

2. Drip loss sampling in porcine M. longissimus dorsi;Christensen;Meat Science,2003

3. Økologisk fodring giver seje koteletter;Claudi-Magnussen,2007

4. Relationship of myofibril fragmentation index to certain chemical, physical and sensory characteristics of bovine longissimus muscle;Culler;Journal of Food Science,1978

5. Production results and sensory meat quality of pigs fed different amounts of concentrate and ad lib. clover grass or clover grass silage;Danielsen,1999

Cited by 11 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Less But Better—Pork Meat Will Become One of the Luxury Foods of the Future;Meat and Muscle Biology;2024-07-30

2. Quantification of the Effects of Electrical and CO2 Stunning on Selected Quality Attributes of Fresh Pork: A Meta-Analysis;Animals;2022-07-15

3. Crossbreed and feed allowance affect final meat and eating quality of pigs from a free-range system;Livestock Science;2021-08

4. Effect of Carcass Chilling on the Palatability Traits and Safety of Fresh Red Meat;Comprehensive Reviews in Food Science and Food Safety;2019-09-09

5. Meta‐analysis of the effect of chilling on selected attributes of fresh pork;Journal of Food Processing and Preservation;2019-06-07