Beef quality assessment of local and imported sources illustrating a contrary view that freezing is the best way of beef preservation using morphometric analysis
Abstract The histological analysis of local and imported beef samples throughout storage at various intervals in 4 °C, before and after being frozen at − 18 °C, to detect the changes happened in the microstructure of muscle fibers to evaluate the meat nutritive properties in a step toward rapid eval...
Збережено в:
| Автори: | , |
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| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
Springer
2023-08-01
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| Серія: | Discover Food |
| Предмети: | |
| Онлайн доступ: | https://doi.org/10.1007/s44187-023-00050-y |
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