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 |
