Freshly killed meat carcasses are processed in a manner by which meat products prepared therefrom do not exhibit the pale, soft and exudative characteristics which are undesirable in meat products. Each fresh carcass is subjected to a conditioning procedure. In that conditioning procedure, at least a...http://www.google.fr/patents/US5085615?utm_source=gb-gplus-shareBrevet US5085615 - Reducing the development of pale, soft and exudative pork
Reducing the development of pale, soft and exudative pork
