The effect of processing pork carcasses prior to rigor mortis upon muscle and fat quality

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dc.contributor.author Weiner, P.D.
dc.contributor.author Kropf, Donald H.
dc.contributor.author Mackintosh, D.L.
dc.contributor.author Koch, B.A.
dc.date.accessioned 2011-05-04T14:39:29Z
dc.date.available 2011-05-04T14:39:29Z
dc.date.issued 2011-05-04
dc.identifier.uri http://hdl.handle.net/2097/8585
dc.description.abstract 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 by regular methods. The right sides (treated) were cut and processed within one hour of bleeding. en_US
dc.publisher Kansas Agricultural Experiment Station en_US
dc.relation.isPartOf 51st Annual Livestock Feeders’ Day, 1963-1964 Progress Report en_US
dc.relation.isPartOf Bulletin (Kansas Agricultural Experiment Station); 473 en_US
dc.subject Pork en_US
dc.subject Muscle quality en_US
dc.subject Fat quality en_US
dc.subject Rigor mortis en_US
dc.title The effect of processing pork carcasses prior to rigor mortis upon muscle and fat quality en_US
dc.type Conference paper en_US
dc.date.published 1964 en_US
dc.citation.epage 79 en_US
dc.citation.spage 77 en_US
dc.description.conference 51st Annual Livestock Feeders’ Day, Kansas State University of Agriculture and Applied Sciences, Manhattan, Kansas, May 2, 1964 en_US


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