Sensory and chemical analysis of cooked porcine meat patties in relation to warmed-over flavour and pre-slaughter stress

D. V. Byrne, W. L. P. Bredie, L. S. Bak, G. Bertelsen, H. Martens, M. Martens

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@article{d5a39740a1ba11ddb6ae000ea68e967b,

title = "Sensory and chemical analysis of cooked porcine meat patties in relation to warmed-over flavour and pre-slaughter stress",

author = "Byrne, {D. V.} and Bredie, {W. L. P.} and Bak, {L. S.} and G. Bertelsen and H. Martens and M. Martens",

year = "2001",

language = "English",

volume = "59",

pages = "229--249",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier",

}