The Influence of Post Mortem Muscle Energy Status on Meat Colour and Tenderness of Five South African Beef Breeds

in 63rd International Congress of Meat Science and Technology
Autor:innen:
L. Frylinck 1Department of Meat Science, Agricultural Research Council – Animal Production Institute, Private Bag X2, Irene, 0062, South Africa

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,
K.Y. Modika 1Department of Meat Science, Agricultural Research Council – Animal Production Institute, Private Bag X2, Irene, 0062, South Africa

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J. Anderson 1Department of Meat Science, Agricultural Research Council – Animal Production Institute, Private Bag X2, Irene, 0062, South Africa

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, und
P.E. Strydom 1Department of Meat Science, Agricultural Research Council – Animal Production Institute, Private Bag X2, Irene, 0062, South Africa
2Department of Animal Sciences, Stellenbosch University, 7602, South Africa; lorinda@arc.agric.za

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Art:
Kapitel
Seiten:
236–237
DOI:
https://doi.org/10.3920/9789086868605_098

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