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...
| Үндсэн зохиолчид: | , , , |
|---|---|
| Формат: | Өгүүллэг |
| Хэл сонгох: | English |
| Хэвлэсэн: |
Iowa State University Digital Press
2023-12-01
|
| Цуврал: | Meat and Muscle Biology |
| Нөхцлүүд: | |
| Онлайн хандалт: | https://www.iastatedigitalpress.com/mmb/article/id/16246/ |