The effect of freezing and post mortem ageing on beef quality

The effect of freezing and post mortem ageing on beef quality

The aim of this study was to evaluate the effect of freezing methods and post-mortem ageing days for frozen beef m. longissimus lumborum (LL) on colour, moisture characteristics; characteristics and sensory characteristics. There were 3 freezing treatments: fresh, never frozen (FR); quick-frozen...

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Bibliographic Details
Main Author: Mosimanyana, Kealeboga Gladys
Other Authors: Webb, E.C. (Edward Cottington)
Language:en
Published: University of Pretoria 2017
Subjects:
UCTD
Online Access:http://hdl.handle.net/2263/60841
Mosimanyana, KG 2016, The effect of freezing and post mortem ageing on beef quality, MInst (Agrar) Dissertation, University of Pretoria, Pretoria, viewed yymmdd <http://hdl.handle.net/2263/60841>

Internet

http://hdl.handle.net/2263/60841
Mosimanyana, KG 2016, The effect of freezing and post mortem ageing on beef quality, MInst (Agrar) Dissertation, University of Pretoria, Pretoria, viewed yymmdd <http://hdl.handle.net/2263/60841>

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