Evaluation of Beef Palatability Following Extended Storage at Low Temperature
Extending the shelf life of fresh meat without having an adverse effect on its quality attributes is critical to the meat industry to reduce waste, stabilize supply, and facilitate export. Low temperature (LT) storage of beef muscles at or slightly above their freezing point slows down microbiologic...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Iowa State University Digital Press
2023-12-01
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| Series: | Meat and Muscle Biology |
| Subjects: | |
| Online Access: | https://www.iastatedigitalpress.com/mmb/article/id/16246/ |