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Effect of hot carcass weight on the rate of temperature decline of pork hams and loins in a blast-chilled commercial abattoir123.
Overholt, Martin F; Arkfeld, Emily K; Bryan, Erin E; King, David A; Wheeler, Tommy L; Dilger, Anna C; Shackelford, Steven D; Boler, Dustin D.
Affiliation
  • Overholt MF; Department of Animal Sciences, University of Illinois, Urbana-Champaign, IL 61801.
  • Arkfeld EK; Department of Animal Sciences, University of Illinois, Urbana-Champaign, IL 61801.
  • Bryan EE; Department of Animal Sciences, University of Illinois, Urbana-Champaign, IL 61801.
  • King DA; USDA, ARS, U.S. Meat Animal Research Center, Clay Center, NE 68933.
  • Wheeler TL; USDA, ARS, U.S. Meat Animal Research Center, Clay Center, NE 68933.
  • Dilger AC; Department of Animal Sciences, University of Illinois, Urbana-Champaign, IL 61801.
  • Shackelford SD; USDA, ARS, U.S. Meat Animal Research Center, Clay Center, NE 68933.
  • Boler DD; Department of Animal Sciences, University of Illinois, Urbana-Champaign, IL 61801.
J Anim Sci ; 97(6): 2441-2449, 2019 May 30.
Article in En | MEDLINE | ID: mdl-30985876
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Abattoirs / Cold Temperature / Red Meat Type of study: Prognostic_studies Limits: Animals Language: En Journal: J Anim Sci Year: 2019 Type: Article
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Abattoirs / Cold Temperature / Red Meat Type of study: Prognostic_studies Limits: Animals Language: En Journal: J Anim Sci Year: 2019 Type: Article