Pelvic suspension and fast post-mortem chilling: Effects on technological and sensory quality of pork – A combined NMR and sensory study

Author:

Bertram Hanne Christine,Aaslyng Margit Dall

Publisher

Elsevier BV

Subject

Food Science

Reference47 articles.

1. Andersen, R. H., Andersen, H. J., & Bertram, H. C. (in press). Curing-induced water mobility and distribution within intra- and extra-myofibrillar spaces of three pork qualities. International Journal of Food Science and Technology.

2. Post mortem energy metabolism and pH development in porcine m. longissimus dorsi as affected by two different cooling regimes: A 31P-NMR spectroscopic study;Bertram;Magnetic Resonance Imaging,2001

3. Relationship between meat structure, water mobility, and distribution: A low-field nuclear magnetic resonance study;Bertram;Journal of Agricultural and Food Chemistry,2002

4. The significance of cooling rate on water dynamics in porcine muscle from heterozygote carriers and non-carriers of the halothane gene – A low-field NMR relaxation study;Bertram;Meat Science,2003

5. pH-dependence of the progression in NMR T2 relaxation times in post mortem muscle;Bertram;Journal of Agricultural and Food Chemistry,2003

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