THE USE OF THE ELECTRICAL CHARACTERISTICS OF MUSCLE FOR THE OBJECTIVE - DETECTION OF PSE AND DFD IN PORK CARCASSES UNDER COMMERCIAL CONDITIONS

被引：11

作者：

FORTIN, A ^{[1
]}

RAYMOND, DP ^{[1
]}

机构：

[1] AGR CANADA,FOOD PROD & INSPECT BRANCH,DIV LIVESTOCK & POULTRY PROD,OTTAWA K1A 0C6,ONTARIO,CANADA

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1988年 / 21卷 / 03期

关键词：

D O I：

10.1016/S0315-5463(88)70815-9

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：260 / 265

页数：6

共 25 条

[1] ANDERSEN ILE, 1984, BIOPHYSICAL PSE MUSC, P173
[2] BARTONGADE PA, 1984, BIOPHYSICAL PSE MUSC, P192
[3] BRISKEY ERNEST J., 1964, ADVANCE FOOD RES, V13, P89
[4] EIKELENBOOM G, 1985, EEAP PUBL, V33, P68
[5] A COMPARISON OF METHODS TO DETECT PORK QUALITY 24 HOURS POST-MORTEM FROM MEASUREMENTS MADE WITHIN ONE HOUR OF SLAUGHTER
JONES, SDM
FORTIN, A
ATIN, M
[J]. CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1984, 17 (03): : 143 - 146
[6] KLEIBEL A, 1983, FLEISCHWIRTSCHAFT, V63, P322
[7] VARIATION IN LIGHT-SCATTERING AND WATER-HOLDING CAPACITY ALONG THE PORCINE LONGISSIMUS-DORSI MUSCLE
LUNDSTROM, K
MALMFORS, G
[J]. MEAT SCIENCE, 1985, 15 (04) : 203 - 214
[8] LUNDSTROM K, 1984, BIOPHYSICAL PSE MUSC, P311
[9] MACDOUGALL DB, 1984, BIOPHYSICAL PSE MUSC, P162
[10] PFUTZNER H, 1985, FLEISCHWIRTSCHAFT, V65, P46