Effect of long term chilled (up to 5 weeks) then frozen (up to 12 months) storage at two different sub-zero holding temperatures on beef: 1. Meat quality and microbial loads-Reference-Cited by-同舟云学术

Effect of long term chilled (up to 5 weeks) then frozen (up to 12 months) storage at two different sub-zero holding temperatures on beef: 1. Meat quality and microbial loads

Published:2017-11 Issue: Volume:133 Page:133-142
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Holman Benjamin W.B.,Coombs Cassius E.O.,Morris Stephen^ORCID,Kerr Matthew J.,Hopkins David L.

Funder

Australian Meat Processors Corporation

NSW Department of Primary Industries

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

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5. Influence of pH and fiber contraction state upon factors affecting the tenderness of bovine muscle;Bouton;Journal of Food Science,1973

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