Browsing by Subject "Pork"
Now showing items 1-5 of 5
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(Texas A&M University, 2004-11-15)Fresh bone-in hams were sorted into "high pH" (5.6 or greater) and "low pH" (5.5 or less) groups and processed into spiral sliced, bone-in hams. Randomly selected hams from each group were evaluated for objective color ...
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(Texas A&M University, 2004-09-30)This study analyzes the economic and demographic patterns of at-home pork consumption for representative individuals over 18 years of age in the United States. Three data sets purchased by the National Pork Board (NPB) are ...
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(2013-05-10)Best practices have previously been developed for beef slaughter and further processing operations with input from academic and industry leaders. Best practices for pork processors have not been developed, and those developed ...
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(Texas A&M University. Libraries, 1980)Three studies were conducted to determine (1) factors affecting measurements of water holding capacity, (2) effects of electrical stimulation and post-slaughter chilling on porcine muscle properties, and (3) factors affecting ...
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(Texas A&M University. Libraries, 1983)A three-part study consisting of pork carcasses electrically stimulated (ES) or not electrically stimulated (NES) and chilled by three methods was undertaken to establish treatment effects on pork quality, palatability and ...