Effect of pre and post-slaughter processes on meat characteristics of Santa Ines ewes discarded due to age

The effects of body condition recovery (BC), carcass electrical stimulation (ES), aging time (AT 7 - 14 days), and calcium chloride injection on the meat characteristics of Santa Inês ewes (±5 years old) slaughtered immediately after weaning or after the body condition recovery period were studied...

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Tallennettuna:
Bibliografiset tiedot
Julkaisussa:Ciência e Tecnologia de Alimentos
Päätekijät: Luiz Eduardo dos SANTOS, Teófilo José Pimentel da SILVA, Mônica Queiroz de FREITAS, Eduardo Antonio da CUNHA, Márcia Mayumi Harada HAGUIWARA
Aineistotyyppi: Artigo
Kieli:Inglês
Julkaistu: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2012
Aiheet:
Agrociencias
Ewes
color
slaughter
tenderness
cooking loss
Linkit:https://www.redalyc.org/articulo.oa?id=395940113006
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