Effect of different electrical stimulation and chilling treatments on pork quality
- Author
- TAYLOR, A. A1 ; TANTIKOV, M. Z
[1] AFRC, inst. food res., Bristol lab., Bristol Avon. BS18 7DY, United Kingdom - Source
Meat science. 1992, Vol 31, Num 4, pp 381-395 ; 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
- Keyword (fr)
- Congélation Porc Qualité Stimulus électrique Température Tendreté Viande pH Artiodactyla Mammalia Ungulata Vertebrata
- Keyword (en)
- Freezing Pig Quality Electrical stimulus Temperature Tenderness Meat pH Artiodactyla Mammalia Ungulata Vertebrata
- Keyword (es)
- Congelación Cerdo Calidad Estímulo eléctrico Temperatura Ternura Carne pH 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
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 5244826
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
10.1016/0309-1740(92)90022-V 
https://dx.doi.org/10.1016/0309-1740(92)90022-V
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