McFarlane, B.J.; Unruh, J.A.
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1994)
Twenty-seven pork carcass sides were assigned randomly to either blast chilling for 1 h at -13°F followed by 23 h chill at 34°F or a standard chill at 34°F for 24 h. At 24 h postmortem, the longissimus muscle from the ...