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

C. M. Souza, D. D. Boler, D. L. Clark, L. W. Kutzler, S. F. Holmer, J. W. Summerfield, J. E. Cannon, N. R. Smit, F. K. McKeith, J. Killefer

Research output: Contribution to journalArticlepeer-review

Fingerprint

Dive into the research topics of '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'. Together they form a unique fingerprint.

Agriculture & Biology

Medicine & Life Sciences