Preslaughter resting and hot-fat trimming effects on the incidence of pale, soft and exudative (PSE) pork and ham processing characteristics-Reference-Cited by-同舟云学术

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Preslaughter resting and hot-fat trimming effects on the incidence of pale, soft and exudative (PSE) pork and ham processing characteristics

Published:2000-03 Issue:3 Volume:54 Page:221-229
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Owen B.L,Montgomery J.L,Ramsey C.B,Miller M.F

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

1. Official methods of analysis,1990

2. Borchert, L. L. (1990). Personal Communication. Director, Research and Development. Oscar Mayer Co. Madison, WI.

3. Texture profile analysis;Bourne;Food Technology,1978

4. Pork quality — definition, characteristics and significance;Bray;Journal of Animal Science,1966

5. Etiological status and associated studies of pale, soft, exudative porcine musculature;Briskey;Advanced Food Resources,1964

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1. Genomics for Sustainable Cured Pork Supply Chain;Sustainable Transition of Meat and Cured Meat Supply Chain;2023

2. Recent advances in the study of pre-slaughter stress factors on beef, poultry and pork quality;Scientia Agropecuaria;2022-09-06

3. Morphological signs of myopathy in pork that show no drastic decrease in pH after slaughter;Regulatory Mechanisms in Biosystems;2021-10-20

4. Incidence of pale, soft and exudative (PSE) pork meat in reason of extrinsic stress factors;Anais da Academia Brasileira de Ciências;2020

5. Proteomic analysis reveals that lysine acetylation mediates the effect of antemortem stress on postmortem meat quality development;Food Chemistry;2019-09

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