- Volume 30 Issue 2
Objective: The effects of aging and freezing/thawing sequence on color, physicochemical, and enzymatic characteristics of two beef muscles (Mm. gluteus medius, GM and biceps femoris, BF) were evaluated. Methods: Beef muscles at 3 d postmortem were assigned to four different combinations of aging and freezing/thawing sequence as follows; aging at
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- Physicochemical properties of horse meat as affected by breed, sex, age, muscle type and aging period vol.58, pp.12, 2018, https://doi.org/10.1071/AN17156
Supported by : USDA National Institute of Food and Agriculture