✦ LIBER ✦

HOT BONING AND PORK TENDERNESS

✍ Scribed by B. B. MARSH; R. G. CASSENS; R. G. KAUFFMAN; E. J. BRISKEY

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

INFLUENCE OF SALT ADDITION ON TENDERNESS

✍ E. J. FURUMOTO; W. J. STADELMAN 📂 Article 📅 1980 🏛 Institute of Food Technologists 🌐 English ⚖ 284 KB

Electrical Stimulation, Hot-Boning and P

✍ D. J. STOLARZ; J. D. THOMAS; E. E. RAY; M. CARDENAS 📂 Article 📅 1984 🏛 Institute of Food Technologists 🌐 English ⚖ 568 KB

THE INFLUENCE OF DELAY CHILLING AND HOT

✍ P. A. WILL; R. L HENRICKSON 📂 Article 📅 1976 🏛 Institute of Food Technologists 🌐 English ⚖ 718 KB

Tenderness, ageing rate and meat quality

✍ Melissa P. Rees; Graham R. Trout; Robyn D. Warner 📂 Article 📅 2002 🏛 Elsevier Science 🌐 English ⚖ 232 KB

Effects of electrical stimulation, chill

✍ A. White; A. O’Sullivan; D.J. Troy; E.E. O’Neill 📂 Article 📅 2006 🏛 Elsevier Science 🌐 English ⚖ 680 KB

Tenderness of pork m. longissimus thorac

✍ Melissa P. Rees; Graham R. Trout; Robyn D. Warner 📂 Article 📅 2002 🏛 Elsevier Science 🌐 English ⚖ 196 KB