The use of thermography on the slaughter-line for the assessment of pork and raw ham quality
The left and right hams of forty heavy pig carcasses were thermographed to evaluate whether surface temperature differences were related to meat and ham quality. Thermal imaging analysis showed no differences in average surface temperature among classes of pH or of L* colour co-ordinate nor among cl...
Guardat en:
| Autors principals: | , , , , , |
|---|---|
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Taylor & Francis Group
2010-04-01
|
| Col·lecció: | Italian Journal of Animal Science |
| Matèries: | |
| Accés en línia: | http://www.aspajournal.it/index.php/ijas/article/view/1620 |
| Etiquetes: |
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|