Effect of spray-chilling on quality of beef from lean and fatter carcasses.
Author:
Publisher
Oxford University Press (OUP)
Subject
Genetics,Animal Science and Zoology,General Medicine,Food Science
Link
https://www.animalsciencepublications.org/publications/jas/pdfs/69/1/178
Cited by 14 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Dual energy X-ray absorptiometry predicts lamb carcass composition at abattoir chain speed with high repeatability across varying processing factors;Meat Science;2021-11
2. Effect of Carcass Chilling on the Palatability Traits and Safety of Fresh Red Meat;Comprehensive Reviews in Food Science and Food Safety;2019-09-09
3. A preliminary study into the use of ‘heat pipes’ to prevent high rigor temperature in beef carcasses by increasing cooling rate;Animal Production Science;2014
4. Techniques to reduce the temperature of beef muscle early in the post mortem period – a review;Animal Production Science;2014
5. Effects of prechilling parameters on water-holding capacity of chilled pork and optimization af prechilling parameters using response surface methodology1;Journal of Animal Science;2012-08-01
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