Microbiological shelf life of fresh, chilled reindeer meat (M. longissimus dorsi)
In this pilot study loin muscles (M. longissimus dorsi) from six reindeer calves (aged 4 months) were used to determine shelf life of fresh, chilled reindeer meat stored at +4 °C, measured as microbiological quality (aerobic microorganisms and Escherichia coli). The loins were collected at boning 3...
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| Format: | Article |
| Language: | English |
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Septentrio Academic Publishing
2011-04-01
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| Series: | Rangifer |
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| Online Access: | https://septentrio.uit.no/index.php/rangifer/article/view/2030 |