POSTMORTEM CHANGES IN THE MECHANICAL PROPERTIES AND ULTRASTRUCTURE OF THE LONGISSIMUS IN TWO PORCINE BREEDS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4573.1995.tb00577.x/fullpdf
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1. Relation between muscular development and muscle collagen content in pigs
2. MUSCLE QUALITY, COOKING METHOD AND AGING VS. PALATABILITY OF PORK LOIN CHOPS
3. VARIATION DE LA TENEUR EN HYDROXYPROLINE DE MUSCLES DE PORCS LARGE WHITE ET PIÉTRAIN
4. Effect of porcine somatotropin, stress susceptibility, and final end point of cooking on the sensory, physical, and chemical properties of pork loin chops
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