Effect of Frozen Storage (Up to 24 Weeks) at Different Temperatures on Beef Loin Eating Quality

In: 63rd International Congress of Meat Science and Technology
Authors:
B.W.B. Holman 1Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra NSW 2794, Australia

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C.E.O. Coombs 1Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra NSW 2794, Australia

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R.J. van de Ven 2Orange Agricultural Institute, NSW Department of Primary Industries, Orange NSW 2800, Australia; benjamin.holman@dpi.nsw.gov.au

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D.L. Hopkins 1Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra NSW 2794, Australia

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Type:
Chapter
Pages:
81–82
DOI:
https://doi.org/10.3920/9789086868605_024

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