Influence of harvest processes on pork loin and ham quality1-Reference-Cited by-同舟云学术

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Influence of harvest processes on pork loin and ham quality1

Published:2006-01-01 Issue:1 Volume:84 Page:178-184
ISSN:0021-8812
Container-title:Journal of Animal Science
language:en
Short-container-title:

Author:

Gardner M. A.,Huff-Lonergan E.,Rowe L. J.,Schultz-Kaster C. M.,Lonergan S. M.

Publisher

Oxford University Press (OUP)

Subject

Genetics,Animal Science and Zoology,General Medicine,Food Science

Link

http://academic.oup.com/jas/article-pdf/84/1/178/23596137/178.pdf

Reference27 articles.

1. Exact conditional tests for cross-classifications—Approximation of attained significance levels;Agresti;Psychometrika,1979

2. Comparison of CO2 stunning with manual electrical stunning (50 hz) of pigs on carcass and meat quality;Channon;Meat Sci.,2002

3. Effects of electrical-stimulation and shrouding method on quality and palatability of beef carcasses;Cross;J. Food Sci.,1979

4. The effect of handling pre-slaughter and carcass processing rate post-slaughter on pork quality;D'souza;Meat Sci.,1998

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