Browsing Swine Day, 1987 by Subject "Preblended pork"

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Browsing Swine Day, 1987 by Subject "Preblended pork"

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  • Kastner, Curtis L.; Choi, Y.I.; Kropf, Donald H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1987)
    Five pork carcasses were used to determine the effects of hot boning and various combinations of salt (0, 1.5, or 3.0%) and a phosphate mixture (0 or 0.5%) on functional, processing, and storage characteristics of preblended ...
  • Kastner, Curtis L.; Choi, Y.I.; Kropf, Donald H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1987)
    Five pork carcasses were used to determine the effects of hot boning and various combinations of salt (0, 1.5, or 3.0%) and a phosphate mixture (0 or 0.5%) on bacteria, TBA (measure of fat rancidity), and pH values of ...