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Victoria University of Technology
Effect of accelerated boning of pork carcasses on fresh meat quality and tenderisation
Abstract
dc:description.abstractVariations in pork tenderness, ageing and overall meat quality were investigated to determine optimal boning methods to overcome tenderness problems associated with pork. Accelerated boning, stunning method (carbon dioxide verses electrical), chilling conditions and low voltage electrical stimulation were investigated to determine the impacts of these conditions on eating quality of pork longissimus, particularly tenderness.
Degree
thesis:*- Name dc:type.qualificationname
- phd
- Level dc:type.qualificationlevel
- doctoral
- Grantor dc:publisher.institution
- Victoria University of Technology
- Year dc:date.issued
- 1999
Author and committee
dc:creator, dc:contributor.*- Author dc:creator
-
- Rees, Melissa Paige
Subjects
dc:subject × 2Rights
- Language dc:language
- en