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