Hot cutting of goat carcasses following early post-mortem high temperature ageing
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference16 articles.
1. Post-mortem electrical stimulation and high temperature ageing of hot-deboned beef
2. EFFECT OF LOW VOLTAGE STIMULATION OF BEEF CARCASSES ON MUSCLE TENDERNESS AND pH
3. Eating quality of hot deboned beef
4. EFFECT OF BONING BEEF CARCASSES PRIOR TO CHILLING ON MEAT TENDERNESS
5. Eine einfache Methode zur Bestimmung der Wasserbindung im Muskel
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1. goat meat;CABI Compendium;2022-01-07
2. Effect of vitamin E, Andrographis paniculata and turmeric as dietary antioxidant supplementation on lipid and color stability of goat meat;Small Ruminant Research;2011-05
3. Effects of dietary antioxidants on the quality, fatty acid profile, and lipid oxidation of longissimus muscle in Kacang goat with aging time;Meat Science;2011-05
4. Meat Quality and Lipid Oxidation of Infraspinatus Muscle and Blood Plasma of Goats under Dietary Supplementation of Herbal Antioxidants;Journal of Animal and Veterinary Advances;2010-12-01
5. Goat meat quality;Small Ruminant Research;2005-10
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