Effect of Different Combinations of Freezing and Thawing Rates on the Shelf-Life and Oxidative Stability of Ostrich Moon Steaks (<i>M. Femorotibialis medius</i>) under Retail Display Conditions
The aim of this study was to investigate the interaction between different rates of freezing and thawing on whole ostrich moon steaks to establish a combination or singular main effect that minimises thaw loss and maximises the retail display shelf-life regarding moisture loss, colour, lipid oxidati...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-11-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/9/11/1624 |