51. Effect of 12-days ageing on texture and cooking loss of Australian pork silverside and loin
Author:
Publisher
Elsevier BV
Subject
General Medicine
Reference4 articles.
1. Aitchbone hanging and ageing period are additive factors influencing pork eating quality;Channon;Meat Sci.,2014
2. Developing a cuts-based system to improve consumer acceptability of pork: impact of gender, ageing period, endpoint temperature and cooking method;Channon;Meat Sci.,2016
3. Guaranteeing consistently high quality Australian pork: are we any closer?;Channon;Anim. Prod. Sci.,2017
4. Relationship of myofibril fragmentation index to certain chemical, physical and sensory characteristics of bovine longissimus muscle;Culler;J. Food Sci.,1978
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