Comparison of Superchilling and Supercooling on Extending the Fresh Quality of Beef Loin
This study compared the effects of superchilling and supercooling preservations for 15 days on the freshness and quality characteristics of beef loin. Beef freshness was evaluated by total aerobic count (TAC), total volatile basic nitrogen (TVB-N), and thiobarbituric acid reactive substances (TBARS)...
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| Hlavní autoři: | , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
MDPI AG
2022-09-01
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| Edice: | Foods |
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| On-line přístup: | https://www.mdpi.com/2304-8158/11/18/2729 |
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