The influence of normal and high ultimate muscle pH on the microbiology and colour stability of previously frozen black wildebeest ( Connochaetes gnou ) meat-Reference-Cited by-同舟云学术

The influence of normal and high ultimate muscle pH on the microbiology and colour stability of previously frozen black wildebeest ( Connochaetes gnou ) meat

Published:2018-01 Issue: Volume:135 Page:14-19
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Shange Nompumelelo^ORCID,Makasi Thandeka N.,Gouws Pieter A.,Hoffman Louwrens C.^ORCID

Funder

South African Research Chairs Initiative of the Department of Science and Technology

National Research Foundation of South Africa

Publisher

Elsevier BV

Subject

Food Science

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3. Effect of thawing on frozen meat quality: A comprehensive review;Akhtar;Pakistan Journal of Food Science,2013

4. Microbiological quality of vacuum-packed retail ostrich meat in Spain;Alonso-Calleja;Food Microbiology,2004

5. Meat colour measurement guidelines;AMSA,2012

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