THE EFFECTS OF CARCASS DECONTAMINATION ON RETAIL CASE LIFE OF PORK CHOPS

被引：3
|
作者：
CARPENTER, JA
REAGAN, JO
BAUER, FT
HARRISON, MA
机构：
来源：
JOURNAL OF FOOD QUALITY | 1986年 / 9卷 / 05期
关键词：
D O I：
10.1111/j.1745-4557.1986.tb00800.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：311 / 317
页数：7
相关论文
共 50 条
  • [1] Testing for the RN- gene in retail pork chops
    Meadus, WJ
    MacInnis, R
    [J]. MEAT SCIENCE, 2000, 54 (03) : 231 - 237
  • [2] Enhancement solution effects on shelf-life, color and sensory characteristics of pork chops during retail display
    Jensen, JM
    Prestat, C
    Ryan, KJ
    Robbins, KL
    Homco-Ryan, CL
    McKeith, F
    Brewer, MS
    [J]. JOURNAL OF FOOD QUALITY, 2003, 26 (04) : 271 - 283
  • [3] FREEZING EFFECTS ON QUALITY, BACTERIOLOGY AND RETAIL-CASE LIFE OF PORK
    GREER, GG
    MURRAY, AC
    [J]. JOURNAL OF FOOD SCIENCE, 1991, 56 (04) : 891 - 894
  • [4] Carcass traits and retail display-life of chops from different goat breed types
    Oman, JS
    Waldron, DF
    Griffin, DB
    Savell, JW
    [J]. JOURNAL OF ANIMAL SCIENCE, 2000, 78 (05) : 1262 - 1266
  • [5] EFFECTS OF PORK MUSCLE QUALITY ON BACTERIAL-GROWTH AND RETAIL CASE LIFE
    GREER, GG
    MURRAY, AC
    [J]. MEAT SCIENCE, 1988, 24 (01) : 61 - 71
  • [6] EFFECT OF LOIN QUALITY ON DISCOLORATION OF PORK CHOPS DURING RETAIL DISPLAY
    SMITH, GC
    CARPENTER, ZL
    [J]. JOURNAL OF MILK AND FOOD TECHNOLOGY, 1976, 39 (12): : 841 - 844
  • [7] BACTERIOLOGY AND RETAIL CASE LIFE OF SPRAY-CHILLED PORK
    GREER, GG
    DILTS, BD
    [J]. CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1988, 21 (03): : 295 - 299
  • [8] Carcass length is a poor predictor of the number of boneless chops from a pork loin.
    Wilson, K. B.
    Overholt, M. F.
    Hogan, E. K.
    Shull, C. M.
    Dilger, A. C.
    Boler, D. D.
    [J]. JOURNAL OF ANIMAL SCIENCE, 2016, 94 : 61 - 61
  • [9] EFFECT OF MODIFIED ATMOSPHERES ON THE SHELF-LIFE OF PORK CHOPS
    ANJANEYULU, ASR
    SMIDT, HD
    [J]. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 1986, 23 (02): : 88 - 90
  • [10] Differences in carcass chilling rate underlie differences in sensory traits of pork chops from pigs with heavier carcass weights
    Price, Hannah E.
    Barkley, Kayla E.
    Lerner, Annie B.
    Harsh, Bailey N.
    Woodworth, Jason C.
    Tokach, Mike D.
    Dritz, Steve S.
    Goodband, Robert D.
    DeRouchey, Joel M.
    O'Quinn, Travis G.
    Allerson, Matt W.
    Fields, Brandon
    King, David A.
    Wheeler, Tommy L.
    Shackelford, Steven D.
    Boler, Dustin D.
    Dilger, Anna C.
    [J]. JOURNAL OF ANIMAL SCIENCE, 2022, 100 (08)
12345