Softness in dry-cured porcine biceps femoris muscles in relation to meat quality characteristics and processing conditions
- Author
- MORALES, R1 ; SERRA, X1 ; GUERRERO, L1 ; GOU, P1
[1] IRTA. Finca Camps i Armet, 17121 Monells (Girona), Spain - Source
Meat science. 2007, Vol 77, Num 4, pp 662-669, 8 p ; ref : 1 p
- CODEN
- MESCDN
- ISSN
- 0309-1740
- Scientific domain
- Food science technology; Animal sciences, zootechny, veterinary medicine
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Ageing temperature Dry-cured muscles Meat quality Pig Salting level Softness Stress Relaxation test
- Keyword (fr)
- Aptitude technologique Muscle Porc Produit carné Qualité Température Viande Animal à viande Animal élevage Artiodactyla Mammalia Ungulata Vertebrata
- Keyword (en)
- Processing quality Muscle Pig Meat product Quality Temperature Meat Meat animals Farming animal Artiodactyla Mammalia Ungulata Vertebrata
- Keyword (es)
- Aptitud tecnológica Músculo Cerdo Producto de carne Calidad Temperatura Carne Animales de carne Animal cría Artiodactyla Mammalia Ungulata Vertebrata
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B05 Meat and meat product industries
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A36 Animal productions / 002A36C Terrestrial animal productions / 002A36C03 Vertebrates
- Discipline
- Agrifood industries Animal productions
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 19376164
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.meatsci.2007.05.020 
https://dx.doi.org/10.1016/j.meatsci.2007.05.020
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