A summary of methods to assess major physicalchemical and sensory quality traits of fresh (whole tissue) meat

In: Game meat hygiene in focus
Authors:
Peter Hofbauer Institute of Meat Hygiene, Meat Technology and Food Science, Department for Farm Animals and Veterinary Public Health, University of Veterinary Medicine Vienna, Veterinärplatz 1, 1210 Vienna, Austria; peter.hofbauer@vetmeduni.ac.at

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and
Frans J.M. Smulders Institute of Meat Hygiene, Meat Technology and Food Science, Department for Farm Animals and Veterinary Public Health, University of Veterinary Medicine Vienna, Veterinärplatz 1, 1210 Vienna, Austria; peter.hofbauer@vetmeduni.ac.at

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Type:
Chapter
Pages:
315–324
DOI:
https://doi.org/10.3920/9789086867233_024

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