69 research outputs found
Sausage Color Measured by Integrating Sphere Reflectance Spectrophotometry When Whole Blood or Blood Cured by Nitrite is Added to Sausages
Biochemical Properties of Pork and Their Relationship to Quality I. pH of Chilled, Aged and Cooked Muscle Tissue b
Porcine Muscle Properties. B. Relation to Naturally Occurring and Artificially Induced Variation in Heart and Respiration Rates
Palatability and Selected Related Characteristics of Three Types of Roasted Porcine Muscle
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