Aging meat at room and cold temperatures on meat quality and aging loss of sheep carcass
The aim of this research is to compare the quality of meat of local carcass sheep between fresh and aging meat stored at room temperature for 12 hours, at 4oC for one day and one week. For that purpose a study of aging carcass involving 12 local sheep (male and female with different ages) was carrie...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Pusat Penelitian dan Pengembangan Peternakan
2001-03-01
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| Series: | Jurnal Ilmu Ternak dan Veteriner |
| Subjects: | |
| Online Access: | http://medpub.litbang.pertanian.go.id/index.php/jitv/article/view/219/219 |