Techniques to reduce the temperature of beef muscle early in the post mortem period-A review

Animal Production Science

Volumn 54, Issue 4, 2014, Pages 482-493

  Jacob, Robin H ^a   Hopkins, David L ^b  

^a DEPARTMENT OF AGRICULTURE AND FOOD WESTERN AUSTRALIA   (Australia)

^b NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

CATTLE; COOLING; FOOD PROCESSING; FOOD QUALITY; LITERATURE REVIEW; MEAT; MUSCLE; PROTEIN; TEMPERATURE PROFILE;

EID: 84896380406     PISSN: 18360939     EISSN: 18365787     Source Type: Journal    
DOI: 10.1071/AN12338     Document Type: Review

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