Aitchbone hanging or moisture infusion, but not ageing, influenced eating quality of pork cuts
H. A. Channon A B C , D. N. D’Souza A and F. R. Dunshea B
+ Author Affiliations
- Author Affiliations
A Australian Pork Limited, Barton, ACT 2600.
B The University of Melbourne, Parkville, VIC 3052.
C Corresponding author. Email: heather.channon@australianpork.com.au
Animal Production Science 55(12) 1474-1474 https://doi.org/10.1071/ANv55n12Ab057
Published: 11 November 2015
References
Channon HA, Hamilton AJ, D’Souza DN, Dunshea FR (2011) 57th International Congress of Meat Science and Technology. Ghent, Belgium, O52.Channon HA, D’Souza DN, Hamilton AJ, Dunshea FR (2015) Australasian Pig Science Association Manipulating Pig Production XV, eds. JR Pluske and JM Pluske.
Ngapo TM, Gariepy C (2008) Critical Reviews in Food Science and Nutrition 48, 599–633.
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