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

dc.citation.epage	79	en_US
dc.citation.spage	77	en_US
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.date.published	1964	en_US
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.description.conference	51st Annual Livestock Feeders’ Day, Kansas State University of Agriculture and Applied Sciences, Manhattan, Kansas, May 2, 1964	en_US
dc.identifier.uri	http://hdl.handle.net/2097/8585
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

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