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P Barton-Gade

Meat science

Showing results (1-10 of 5) with videos related to

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Meat Science|November 9, 2011
Low stress pre-slaughter handling: effect of lairage time on the meat quality of porkM Dall Aaslyng, P Barton Gade
Meat Science|November 9, 2011
Comparison of Dehiding versus Scalding and Singeing: Effect on Temperature, pH and Meat Quality in PigsH Maribo, E V Olsen, P Barton-Gade, et al.
Meat Science|November 9, 2011
Histo- and biochemical characteristics of the Longissimus dorsi muscle in pigs and their relationships to performance and meat qualityP Henckel, N Oksbjerg, E Erlandsen, et al.
Meat Science|November 9, 2011
Electrical stimulation of pigs-effect on pH fall, meat quality and Cathepsin B+L activityH Maribo, P Ertbjerg, M Andersson, et al.
Meat Science|November 9, 2011
Effect of early post-mortem cooling on temperature, pH fall and meat quality in pigsH Maribo, E V Olsen, P Barton-Gade, et al.
Pageof 1

Showing results (1-10 of 5) with videos related to

Sort By:
Pageof 1
Meat Science|November 9, 2011
Low stress pre-slaughter handling: effect of lairage time on the meat quality of porkM Dall Aaslyng, P Barton Gade
Meat Science|November 9, 2011
Comparison of Dehiding versus Scalding and Singeing: Effect on Temperature, pH and Meat Quality in PigsH Maribo, E V Olsen, P Barton-Gade, et al.
Meat Science|November 9, 2011
Histo- and biochemical characteristics of the Longissimus dorsi muscle in pigs and their relationships to performance and meat qualityP Henckel, N Oksbjerg, E Erlandsen, et al.
Meat Science|November 9, 2011
Electrical stimulation of pigs-effect on pH fall, meat quality and Cathepsin B+L activityH Maribo, P Ertbjerg, M Andersson, et al.
Meat Science|November 9, 2011
Effect of early post-mortem cooling on temperature, pH fall and meat quality in pigsH Maribo, E V Olsen, P Barton-Gade, et al.
Pageof 1