Weiner, P.D.; Kropf, D.H.; Mackintosh, D.L.; Koch, B.A.
(Kansas Agricultural Experiment Station, 1964)
The effect of processing pork carcasses before rigor mortis was studied in 21 market-weight swine. The left side of each carcass served as a control and was chilled for 48 hours at 32-36 F before being cut and processed ...