Quality of aged ewe meat in vacuum-packaging system for different storage periods<br>Qualidade da carne maturada de ovelhas em sistema de embalagem a vácuo durante diferentes períodos de acondicionamento
Consumers believe tenderness to be most important organoleptic characteristic of meat. However, there is great variability in the tenderness of meat available to consumers; one method to reduce the variability and improve tenderness would be to promote meat aging. The aim of this study was to evalua...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Estadual de Londrina
2012-02-01
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| Series: | Semina: Ciências Agrárias |
| Subjects: | |
| Online Access: | http://www.uel.br/revistas/uel/index.php/semagrarias/article/view/13550 |