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Evaluation of Fresh and Frozen Beef Strip Loins of Equal Aging Periods for Palatability Traits
Although studies evaluating freezing are prevalent, most have used varied postmortem aging times to facilitate study design. The lack of a comprehensive study evaluating equally aged fresh and frozen steaks prevents a true under-standing of the impact of freezing. Therefore, the objective of this st...
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| Asıl Yazarlar: | , , , , , , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Iowa State University Digital Press
2024-03-01
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| Seri Bilgileri: | Meat and Muscle Biology |
| Konular: | |
| Online Erişim: | https://www.iastatedigitalpress.com/mmb/article/id/16903/ |
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