The Influence of Post Mortem pH and Temperature Decline on Meat Colour of Five South African Beef Breeds

于63rd International Congress of Meat Science and Technology
著者：
K.Y. Modika Department of Meat Science, Agricultural Research Council – Animal Production Institute, Private Bag X2, Irene, 0062, South Africa; modikak@arc.agric.za

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L. Frylinck Department of Meat Science, Agricultural Research Council – Animal Production Institute, Private Bag X2, Irene, 0062, South Africa; modikak@arc.agric.za

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J.D. Snyman Department of Meat Science, Agricultural Research Council – Animal Production Institute, Private Bag X2, Irene, 0062, South Africa; modikak@arc.agric.za

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P.E. Strydom Department of Meat Science, Agricultural Research Council – Animal Production Institute, Private Bag X2, Irene, 0062, South Africa; modikak@arc.agric.za

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类型:
章节
Page Range:
228–229
DOI:
https://doi.org/10.3920/9789086868605_094

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