✦ LIBER ✦

HOT-FAT TRIMMING OF PORK CARCASSES TO REDUCE PALE, SOFT AND EXUDATIVE PORK

✍ Scribed by T.L. FREDERICK; M.F. MILLER; D.K. JONES; M.K. MEADE; C.B. RAMSEY

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Preslaughter resting and hot-fat trimmin

✍ B.L Owen; J.L Montgomery; C.B Ramsey; M.F Miller 📂 Article 📅 2000 🏛 Elsevier Science 🌐 English ⚖ 137 KB

MUSCLE FIBER TYPE AND THE OCCURRENCE OF

✍ J.D. GOLDING-MYERS; C.D SHOWERS; P.J. SHAND; B.W.C. ROSSER 📂 Article 📅 2010 🏛 John Wiley and Sons 🌐 English ⚖ 451 KB

Progress in reducing the pale, soft and

✍ S. Barbut; A.A. Sosnicki; S.M. Lonergan; T. Knapp; D.C. Ciobanu; L.J. Gatcliffe; 📂 Article 📅 2008 🏛 Elsevier Science 🌐 English ⚖ 335 KB

Utilization of pork collagen for functio

✍ M.W. Schilling; L.E. Mink; P.S. Gochenour; N.G. Marriott; C.Z. Alvarado 📂 Article 📅 2003 🏛 Elsevier Science 🌐 English ⚖ 226 KB

CHEMICAL COMPOSITION OF CHOPS FROM PALE,

✍ R. C. EWAN; D. G. TOPEL; K. ONO 📂 Article 📅 1979 🏛 Institute of Food Technologists 🌐 English ⚖ 336 KB

BIOPHYSICAL BASIS OF PALE, SOFT, EXUDATI

✍ M.B. SOLOMON; R.L.J.M. VAN LAACK; J.S. EASTRIDGE 📂 Article 📅 1998 🏛 John Wiley and Sons 🌐 English ⚖ 533 KB