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

in 63rd International Congress of Meat Science and Technology
Autor:innen:
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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Art:
Kapitel
Seiten:
228–229
DOI:
https://doi.org/10.3920/9789086868605_094

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