1. Varying the Temperature of the Liquid Used for High-Pressure Processing of Prerigor Pork: Effects on Fresh Pork Quality, Myofibrillar Protein Solubility, and Frankfurter Textural Properties

Varying the Temperature of the Liquid Used for High-Pressure Processing of Prerigor Pork: Effects on Fresh Pork Quality, Myofibrillar Protein Solubility, and Frankfurter Textural Properties

TitleVarying the Temperature of the Liquid Used for High-Pressure Processing of Prerigor Pork: Effects on Fresh Pork Quality, Myofibrillar Protein Solubility, and Frankfurter Textural Properties
Publication TypeJournal Article
Year of Publication2012
AuthorsSouza, CM, Boler, DD, Clark, DL, Kutzler, LW, Holmer, SF, Summerfield, JW, Cannon, JE, Smit, NR, McKeith, FK, Killefer, J
JournalJournal of Food Science
Volume7721893226285567364384175448128778
Issue1
PaginationS54 - S61
Date PublishedJan-01-2012
URLhttp://doi.wiley.com/10.1111/j.1750-3841.2011.02458.xhttps://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1750-3841.2011.02458.x
DOI10.1111/j.1750-3841.2011.02458.x