Effect of Postmortem Aging and Fast-Freezing on Meat Quality of Various Lamb Cuts Under Prolonged Frozen Storage and Repeated Freezing/Thawing Conditions
This study aimed to investigate the effects of aging and fast-freezing on meat quality attributes of various lamb cuts under conditions of prolonged frozen storage (Experiment 1) and repeated freezing/thawing cycles (Experiment 2). The paired lamb muscles including longissimus dorsi, gluteus medius,...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Iowa State University Digital Press
2024-02-01
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| Series: | Meat and Muscle Biology |
| Subjects: | |
| Online Access: | https://www.iastatedigitalpress.com/mmb/article/id/17604/ |