Zobrazeno 1 - 5
of 5
pro vyhledávání: '"L. da Cunha Moreira"'
Vascular Rinsing and Chilling Carcasses: Effects on Quality Attributes and Metabolic Changes in Beef
Publikováno v:
Meat and Muscle Biology. 3
ObjectivesRinse & Chill® (RC) is a process applied early postmortem that provides the ability to manipulate muscle metabolism and can have a positive impact on meat quality traits. This study aimed to evaluate the effect of RC on pH decline, shear f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b9e3427ef6dd5a78700bffca0bfb00a7
https://doi.org/10.22175/mmb.10816
https://doi.org/10.22175/mmb.10816
Autor:
S. C. Kethavath, L. da Cunha Moreira, K. E. Hwang, M. A. Mickelson, R. E. Campbell, J. R. Claus
Publikováno v:
Meat and Muscle Biology. 3
ObjectivesThe objectives from two separate studies were to determine the meat quality effects of Rinse & Chill® (RC) on market hogs slaughtered under less than ideal harvest conditions (heat stress, warm harvest area, limited cooler air movement) an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8c5623c24753a9ddaf113d8a3b05da99
https://doi.org/10.22175/mmb.10664
https://doi.org/10.22175/mmb.10664
Autor:
L. da Cunha Moreira, Subash C. Kethavath, Ko-Eun Hwang, James R. Claus, Robert E. Campbell, Maggie A. Mickelson
Publikováno v:
Meat and Muscle Biology. 3:75-75
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::09956ff2d29657564722e4a6bec41c30
https://doi.org/10.22175/mmb2019.0075
https://doi.org/10.22175/mmb2019.0075
Vascular Rinsing and Chilling Carcasses: Effects on Quality Attributes and Metabolic Changes in Beef
Publikováno v:
Meat and Muscle Biology. 3:165-165
ObjectivesRinse & Chill® (RC) is a process applied early postmortem that provides the ability to manipulate muscle metabolism and can have a positive impact on meat quality traits. This study aimed to evaluate the effect of RC on pH decline, shear f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b64ea3df4172f8931b889beac4d93dfb
https://doi.org/10.22175/mmb2019.0165
https://doi.org/10.22175/mmb2019.0165
Publikováno v:
Meat and Muscle Biology. 2:105-105
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bf0875d7416e3e2133d71a05adebc857
https://doi.org/10.22175/rmc2018.094
https://doi.org/10.22175/rmc2018.094