Quality indicators for raw meat

Author:

Aaslyng M.D.

Publisher

Elsevier

Reference85 articles.

1. Correlation between shear force and sensory analysis in meat depending on cooking method;Aaslyng,2001

2. Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure;Aaslyng,2002

3. Effect of light and package conditions on the colour stability of sliced ham;Andersen;Meat Science,1988

4. Relationship between raw material quality and production yield of cooked hams manufactured without the use of phosphates;Andersson,1997

5. Abnormal pH2 values in pigmeat and their effect on the quality of bacon;Barton,1971

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