QUEBRA DE PESO DAS CARCAÇAS SUÍNAS E ESTUDO DA VIDA DE PRATELEIRA DA CARNE
The chilling process of pig carcasses is one of great relevant aspect of the final meat quality. Therefore, to reduce weight loss and to increase the shelf life of the pig meat, two distinct experiments were designed in a chilling chamber. In the first experiment, pig carcasses were spray-chilling w...
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| Format: | Others |
| Language: | Portuguese |
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Universidade Federal de Santa Maria
2006
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| Online Access: | http://repositorio.ufsm.br/handle/1/5806 |