Effects on carcass weight and meat quality of pigs dehaired by scalding or singeing post-mortem

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Bibliographic Details
Published in:Meat science 1995, Vol.39 (2), p.247-254
Main Authors: Monin, G, Talmant, A, Aillery, P, Collas, G
Format: Article
Language:English
Subjects:
Biological and medical sciences
carcass weight
Food engineering
Food industries
food processing
Fundamental and applied biological sciences. Psychology
Life Sciences
Meat and meat product industries
meat quality
pork
postmortem changes
scalding
Online Access:Get full text
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ISSN:0309-1740
1873-4138