Changes in meat quality of musculus longissimus thoracis et lumborum after 1 and 4 months of frozen storage at -18 °c, obtained from lambs
The present study aimed to evaluate the effect of freezing and frozen storage duration (1 and 4 months) on the chemical composition and technological properties of lamb meat. Meat samples from Musculus Longissimus thoracis et lumborum were collected from Bulgarian Dairy Synthetic Population and thei...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Institute for Animal Husbandry, Belgrade
2022-01-01
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| Series: | Biotechnology in Animal Husbandry |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/1450-9156/2022/1450-91562201067I.pdf |