Effects of postmortem rapid chilling on sensory attributes on fresh pork cuts from the longissimus dorsi, psoas major, triceps brachii and semimembranousus. (March 2015)

Record Type:: Journal Article
Title:: Effects of postmortem rapid chilling on sensory attributes on fresh pork cuts from the longissimus dorsi, psoas major, triceps brachii and semimembranousus. (March 2015)
Main Title:: Effects of postmortem rapid chilling on sensory attributes on fresh pork cuts from the longissimus dorsi, psoas major, triceps brachii and semimembranousus
Authors:: Blakely, A.
Sherrard, G.B.
Prusa, K.J.
Fedler, C.A.
Arkfeld, E.K.
Steadham, E.M.
Forsythe, K.D.
Huff-Lonergan, E.
Punt, R.M.
Goodman, T.
Lonergan, S.M.
Abstract:
Is Part Of:: Meat science. Volume 101(2015:Mar.)
Journal:: Meat science
Issue:: Volume 101(2015:Mar.)
Issue Display:: Volume 101 (2015)
Year:: 2015
Volume:: 101
Issue Sort Value:: 2015-0101-0000-0000
Page Start:: 119
Page End:: 120
Publication Date:: 2015-03
Subjects:: Meat -- Periodicals
Meat industry and trade -- Periodicals
Viande -- Périodiques
Viande -- Industrie -- Périodiques
Meat
Meat industry and trade
Periodicals
641.36
Journal URLs:: http://www.sciencedirect.com/science/journal/03091740 ↗
http://www.elsevier.com/journals ↗
DOI:: 10.1016/j.meatsci.2014.09.051 ↗
Languages:: English
ISSNs:: 0309-1740
Deposit Type:: Legaldeposit
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗
Physical Locations:: British Library DSC - 5413.796500
British Library DSC - BLDSS-3PM
British Library HMNTS - ELD Digital store
Ingest File:: 22085.xml