Effect of hot carcass weight on the rate of temperature decline of pork hams and loins in a blast-chilled commercial abattoir123
Author:
Affiliation:
1. Department of Animal Sciences, University of Illinois, Urbana–Champaign, IL 61801
2. USDA, ARS, U.S. Meat Animal Research Center, Clay Center, NE 68933
Funder
National Pork Board
Publisher
Oxford University Press (OUP)
Subject
Genetics,Animal Science and Zoology,General Medicine,Food Science
Link
http://academic.oup.com/jas/advance-article-pdf/doi/10.1093/jas/skz131/28658507/skz131.pdf
Reference20 articles.
1. Characterization of variability in pork carcass composition and primal quality;Arkfeld;J. Anim. Sci,2017
2. Pork loin quality is not indicative of fresh belly or fresh and cured ham quality;Arkfeld;J. Anim. Sci,2016
3. Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat;Barbut;Meat Sci,2008
4. Process design data for pork chilling;Brown;Int. J. Refridg,1992
5. A note on the suitability of an exponential equation to characterize pH decline corrected for muscle temperature in bovine muscle early post mortem;Bruce;Meat Sci,2004
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