Benchmarking value in the pork supply chain: Characterization of US pork in the retail marketplace.
暂无分享,去创建一个
J. D. Tatum | K. Belk | J. Scanga | F. Mckeith | J. Savell | G. Smith | D. Griffin | D. R. Mckenna | T. Engle | L. I. Wright | R. C. Person | G. Smith
[1] Functionality Of Non-Meat Ingredients Used In Enhanced Pork , 2006 .
[2] K. Belk,et al. Benchmarking value in the pork supply chain: Processing characteristics and consumer evaluations of pork bellies of different thicknesses when manufactured into bacon. , 2005, Meat science.
[3] K. Belk,et al. Benchmarking value in the pork supply chain: Processing and consumer characteristics of hams manufactured from different quality raw materials. , 2005, Meat science.
[4] M. Hunt. Guidelines for Meat Color Evaluation , 2001 .
[5] M. Miller,et al. Preslaughter resting and hot-fat trimming effects on the incidence of pale, soft and exudative (PSE) pork and ham processing characteristics. , 2000, Meat science.
[6] J. D. Tatum,et al. An audit of retail beef loin steak tenderness conducted in eight U.S. cities. , 1999, Journal of animal science.
[7] F. C. Parrish,et al. Sensory, Color, and Tenderness Characteristics of Processed Hams from Pigs Supplemented with Conjugated Linoleic Acid , 1999 .
[8] M. Mossoba,et al. Evaluating acid and base catalysts in the methylation of milk and rumen fatty acids with special emphasis on conjugated dienes and total trans fatty acids , 1997, Lipids.
[9] J D Tatum,et al. Using objective measures of muscle color to predict beef longissimus tenderness. , 1997, Journal of animal science.
[10] J. B. Morgan,et al. PORK CHAIN QUALITY AUDIT SURVEY: QUANTIFICATION OF PORK QUALITY CHARACTERISTICS , 1996 .
[11] G. W. Davis,et al. Relationships between pork loin palatability traits and physical characteristics of cooked chops. , 1991, Journal of animal science.
[12] B. C. Breidenstein. Contribution of Red Meat to the U.S. Diet , 1991 .
[13] D. Firestone,et al. Official methods and recommended practices of the American Oil Chemists' Society , 1990 .
[14] T. R. Carr,et al. Variation in composition and palatability traits and relationships between muscle characteristics and palatability in a random sample of pork carcasses. , 1988 .
[15] C. Valin,et al. Accelerated processing of meat , 1987 .
[16] J. Wood,et al. The effects of fat thickness and sex on pig meat quality with special reference to the problems associated with overleanness 2. Laboratory and trained taste panel results , 1986 .
[17] A. Kempster,et al. The effects of source population, feeding regimen, sex and day of slaughter on the muscle quality characteristics of British crossbred pigs , 1984 .
[18] W. Stringer,et al. SENSORY EVALUATION OF PORK SAUSAGE CONTAINING TEXTURED VEGETABLE PROTEIN , 1976 .
[19] R. E. Rust,et al. PALATABILITY AND VISUAL ACCEPTANCE OF DARK, NORMAL AND PALE COLORED PORCINE M. LONGISSIMUS , 1976 .
[20] G. W. Davis,et al. Relationships of Quality Indicators to Palatability Attributes of Pork Loins , 1975 .
[21] A. H. Martin,et al. PORK QUALITY IN RELATION TO CARCASS FATNESS AND MUSCLING , 1974 .
[22] R. G. Kauffman,et al. Biochemical Properties of Pork and Their Relationship to Quality I. pH of Chilled, Aged and Cooked Muscle Tissuea,b , 1964 .
[23] W. J. Dyer,et al. A rapid method of total lipid extraction and purification. , 1959, Canadian journal of biochemistry and physiology.