Relationship between the chemical composition, physical, technological, and sensory properties of beef and the colour of muscle tissue
In Japan, the United States, Korea, and Australia, the colour of muscle tissue is used to assess the quality of beef carcasses, while in the EU and Ukraine, this feature is not considered. The relevance of the study was to substantiate the need to consider the colour of muscle tissue to assess the c...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
National University of Life and Environmental Sciences of Ukraine
2024-02-01
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| Series: | Тваринництво та технології харчових продуктів |
| Subjects: | |
| Online Access: | https://animalscience.com.ua/journals/tom-15-1-2024/vzayemozv-yazok-mizh-khimichnim-skladom-fiziko-tekhnologichnimi-ta-sensornimi-vlastivostyami-yalovichini-i-kolorom-m-yazovoyi-tkanini |