Journal article

Effect of calcium infusion on tenderness and ageing rate 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)00181-4

University of Melbourne Researchers

Citation metrics

20Web of Science
24Scopus

Keywords

Drip Loss
Proteases
Pork
Meat Colour
Drip
Chloride Injection
Ovine Carcasses
Postmortem Tenderization
Ageing
Beef
Science & Technology
Cold Toughening
Quality Traits
Time
Food Science & Technology
Life Sciences & Biomedicine
Ionic-Strength
Calcium Chloride
Muscle
Muscle Tenderness