Journal article

Tenderness, ageing rate and meat quality of pork M-longissimus thoracis et lumborum after accelerated boning

MP Rees, GR Trout, RD Warner

Meat Science | ELSEVIER SCI LTD | Published : 2002

DOI: 10.1016/S0309-1740(01)00085-7

University of Melbourne Researchers

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26Web of Science
27Scopus

Keywords

Accelerated Boning
Time
Food Science & Technology
Life Sciences & Biomedicine
Excised Pork
Pork
Muscle
Science & Technology