Ráðunautafundur - 15.02.2001, Síða 196

186
Kauffmann, R.G. & Wamer, R.D., 1993. Evaluating pork carcasses for composition and quality. í: Growth of
the Pig. Cpt. 9 (ritstj. Hollis, G.R.). CAB Intemational, Wallingford, UK, 141-166.
Offer, G., 1991. Modelling of the formation of pale, soft and exudative meat: Effects of chilling regime and rate
and extent of glycolysis. Meat Science 30(2): 157-184.
Ruusunen, M., 1990. Korrelationen mellan vattenhállande fórmága och muskelfibersammansattning i olika typer
av svinmuskler. f: Köttkvalitet hos vára slaktdjur (ritstj. Lundström, K. & Malmfors, G.). Swedish University of
Agricultural Sciences, Uppsala, 33-40.
Sonesson, A.K., de Greef, K.H. & Meuwissen, T.H.E., 1998. Genetic parameters and trends of meat quality,
carcass composition and performance traits in two selected lines of large white pigs. Livestock Production
Science 57: 23-32.
Stoier, S., 1999. Persónulegar upplýsingar. Slagteriernes forskningsinstitut. Danmörk.
Warriss, P.D., 1987. The effect of time and conditions of transport and lairage on pig nieat quality. í: Evaluation
and Control of Meat Quality in Pigs (ritstj. Tarrant, P.V., Eikelenboom, G. & Monin, G.). Martinus Nijhoff
Publishers, Netherlands, 245-264.
Wismer-Pedersen, J., 1988. Kod som levnedsmiddel. DSR Forlag, Landbohojskolen, Kobenhavn. Danmark.