Improving meat quality of organic pork through post mortem handling of carcasses: An innovative approach

Margrethe Therkildsen; Lars Kristensen; Sybille Kyed; Niels Oksbjerg

doi:10.1016/j.meatsci.2011.12.011

Improving meat quality of organic pork through post mortem handling of carcasses: An innovative approach

Margrethe Therkildsen
, Lars Kristensen
, Sybille Kyed
, Niels Oksbjerg

Department of Food Science - Differentiated & Biofunctional Foods

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

13 Citations (Scopus)

Original language	English
Journal	Meat Science
Volume	91
Issue	2
Pages (from-to)	108-115
Number of pages	8
ISSN	0309-1740
DOIs	https://doi.org/10.1016/j.meatsci.2011.12.011
Publication status	Published - 2012

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title = "Improving meat quality of organic pork through post mortem handling of carcasses: An innovative approach",

keywords = "pig, suspension, stepwise chilling, ageing, meat quality",

author = "Margrethe Therkildsen and Lars Kristensen and Sybille Kyed and Niels Oksbjerg",

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language = "English",

volume = "91",

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journal = "Meat Science",

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Improving meat quality of organic pork through post mortem handling of carcasses: An innovative approach. / Therkildsen, Margrethe; Kristensen, Lars; Kyed, Sybille et al.
In: Meat Science, Vol. 91, No. 2, 2012, p. 108-115.

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

TY - JOUR

T1 - Improving meat quality of organic pork through post mortem handling of carcasses: An innovative approach

AU - Therkildsen, Margrethe

AU - Kristensen, Lars

AU - Kyed, Sybille

AU - Oksbjerg, Niels

PY - 2012

Y1 - 2012

KW - pig

KW - suspension

KW - stepwise chilling

KW - ageing

KW - meat quality

U2 - 10.1016/j.meatsci.2011.12.011

DO - 10.1016/j.meatsci.2011.12.011

M3 - Journal article

C2 - 22265919

SN - 0309-1740

VL - 91

SP - 108

EP - 115

JO - Meat Science

JF - Meat Science

IS - 2

ER -