Sensory and functional meat quality characteristics of pork derived from three halothane genotypes-Reference-Cited by-同舟云学术

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Sensory and functional meat quality characteristics of pork derived from three halothane genotypes

Published:2003-03 Issue:3 Volume:63 Page:333-338
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Moelich E.I,Hoffman L.C,Conradie P.J

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

1. AOAC (1997). Official method of analysis (16th ed). Arlington, VA, USA: Association of Official Analytical Chemists.

2. Factors affecting sensory properties of meat;Barton-Gade,1988

3. Post-mortem changes in muscle;Bendall,1973

4. Some properties of the fibrillar proteins of normal and watery pork muscle;Bendall;Journal of Food Science,1962

5. Relating consumer perceptions of pork quality to physical product characteristics;Bredahl;Food Quality and Preference,1998

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