Open AccessEffect of Hot Carcass Weight on the Rate of Temperature Decline of the Longissimus Dorsi and Semimembranosus of Pigs Slaughtered in a Blast-Chilled Commercial Abattoir
Author(s) -
M. F. Overholt,
E. K. Arkfeld,
T. L. Wheeler,
D. A. King,
A. C. Dilger,
S. D. Shackelford,
D. D. Boler
Publication year - 2018
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/rmc2018.098
Subject(s) - loin , longissimus dorsi , zoology , population , carcass weight , longissimus muscle , biology , body weight , medicine , environmental health , endocrinology
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