Low temperature, long time treatment of porcine M. longissimus thoracis et lumborum in a combi steamer under commercial conditions

Published 2015 View Full Article

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Title
Low temperature, long time treatment of porcine M. longissimus thoracis et lumborum in a combi steamer under commercial conditions
Authors
Keywords
LTLT, Combi steamer, Pork, Color, Shear force, Thermal inactivation
Journal
MEAT SCIENCE
Volume 110, Issue -, Pages 230-235
Publisher
Elsevier BV
Online
2015-08-02
DOI
10.1016/j.meatsci.2015.07.024

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