Vascular perfusion chilling of red meat carcasses - A feasibility studyBROWN, Tim; IAN RICHARDSON, R; WILKIN, Carol-Ann et al.Meat science. 2009, Vol 83, Num 4, pp 666-671, issn 0309-1740, 6 p.Article

Integrated technologies to enhance meat quality : An Australasian perspectiveSIMMONS, N. J; DALY, C. C; MUDFORD, C. R et al.Meat science. 2006, Vol 74, Num 1, pp 172-179, issn 0309-1740, 8 p.Conference Paper

Fleischqualität von PiétrainKreuzungsschweinen, gemessen unter verschiedenen Bedingungen in deutschen Schlachtbetrieben: 1. Wirkung des pH- und Temperaturabfalls bei unterschiedlichen Bedingungen der Schnellkühlung von Schlachtkörpern = WHC of pork from Pietrain-sired pigs measured under different commercial slaughterhouse conditions in Germany 1. Effect of pH and temperature decline curves in relation with different carcass chilling conditionsKURT, Esra; KLONT, Ronald.Fleischwirtschaft (Frankfurt). 2010, Vol 90, Num 3, pp 107-111, issn 0015-363X, 5 p.Article

Spray chilling of deer carcasses—Effects on carcass weight, meat moisture content, purge and microbiological qualityWIKLUND, E; KEMP, R. M; LEROUX, G. J et al.Meat science. 2010, Vol 86, Num 4, pp 926-930, issn 0309-1740, 5 p.Article