Factors affecting the eating quality of pork.

Auteur(s) : Tania Ngapo, Claude Gariepy ,

Publication: 2008

Nom de la revue: Critical Reviews in Food Science and Nutrition 48(7): 599-633.

Langue: English

Résumé: This article reviews factors affecting the eating quality of fresh pork. Aspects considered include: effects of different cooking methods; evaluating eating quality of meat; differentiating meat from different animal species; characteristics of pork from different breeds; differences in pork from male and female swine; effects of different feeds (including protein and lipid sources); effects of swine age and wt. on pork quality; effects of rearing environment (indoors or outdoors) on quality; effects of processing (electrical stimulation, hot processing and fast chilling) on pork quality; effects of pork storage and ageing; and effects of carcass composition (meat, fat, overall pH).   http://www.tandfonline.com/doi/pdf/10.1080/10408390701558126
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