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Influence of ageing time, storage temperature and percentage lean on the eating quality of pork and its relationship to instrumental and structural parameters

1994

Tornberg, E. (Swedish Meat Research Institute, Kaevlinge (Suede)) | Von Seth, G. | Goeransson, A.

AGROVOC Keywords
carcass composition carne de cerdo composition de la carcasse fibras musculares fibre musculaire meat texture muscle fibres pork strength tenderness ternura textura de la carne texture de la viande viande porcine
Bibliographic information
Volume 14 Issue 4 ISSN 0240-8813
Pagination
pp. 373-385
Other Subjects
Resistencia mecanica; Composicion de la canal; Resistance mecanique; Tendrete
Language
English
Note
Resumes (En, Fr)
29 ref., 5 tableaux
Type
Conference; Summary
Conference
Proteolysis and meat quality. INRA - OECD - ECCEAMST workshop, Clermont Ferrand (France), 24-28 Mai 1993
1995-08-15
AGRIS AP
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