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Slow rate of carcass temperature decline: Effect on color of pork ham and solution | อัตราการลดอุณหภูมิของซากช้า: ผลกระทบต่อสีของเนื้อสะโพกสุกรและการแก้ไขปัญหา

2017

Supansa Manmuean(King Mongkut's Institute of Technology Ladkrabang, Bangkok (Thailand). Faculty of Agricultural Technology. Department of Animal Production Technology and Fisheries) | Supaluk Sorapukdee(King Mongkut's Institute of Technology Ladkrabang, Bangkok (Thailand). Faculty of Agricultural Technology. Department of Animal Production Technology and Fisheries) | Pussadee Tangwatcharin(King Mongkut's Institute of Technology Ladkrabang, Bangkok (Thailand). Faculty of Agricultural Technology. Department of Animal Production Technology and Fisheries)

AGROVOC Keywords
carcass composition carcass quality carcasses cold storage cold stores colour keeping quality pork pse meat quality swine temperature
Bibliographic information
ISSN 0857-0108
Pagination
71-78
Other Subjects
Temperature reduction; Pork ham; Pork ham skin off; Pse; Semimembranosus; Pork color; Pale soft and exudative; Carcass temperature decline
Language
Thai
Note
Summaries (En, Th)
Type
Summary; Non-Conventional
Corporate Author
King Mongkut Institute of Technology Ladkrabang, Bangkok (Thailand). Faculty of Agricultural Technology
2022-02-15
AGRIS AP
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