Back to results
University of Illinois at Urbana-Champaign
Sensory and Instrumental Texture Characteristics of Normal and Electrically Stimulated Pork Frozen by Two Methods
Abstract
dc:descriptionThe effect of electrical stimulation on pork carcass quality and the effect of conventional and blast freezing methods on roasts from normal and electrically stimulated pork was studied. Potential correlations of sensory and instrumental pork texture measurements were also investigated.
Degree
thesis:*- Name thesis:degree_name
- Ph.D.
- Level thesis:degree_level
- Dissertation
- Discipline thesis:degree_discipline
- Human Resources and Family Studies
- Grantor
- University of Illinois at Urbana-Champaign
- Year dc:date
- 2014
Author and committee
dc:creator, dc:contributor.*- Author dc:creator
-
- Ketelsen, Sandra Mills
Subjects
dc:subject × 2Identifiers
dc:identifier.*- Identifier
- (UMI)AAI8823165
- OAI identifier oai:identifier
- oai:www.ideals.illinois.edu:2142/71751