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...
Tallennettuna:
| Päätekijät: | , |
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| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Springer
2023-08-01
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| Sarja: | Discover Food |
| Aiheet: | |
| Linkit: | https://doi.org/10.1007/s44187-023-00050-y |
| Tagit: |
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