Meat: Eating Quality and Preservation
作者： F. Jiménez-Colmenero , A.M. Herrero , S. Cofrades , C. Ruiz-Capillas
DOI: 10.1016/B978-0-12-384947-2.00453-0
关键词:
摘要: This article provides basic information on the main factors influencing eating quality of meat and strategies (preslaughter handling, postmortem processing, cooking treatment) followed to produce a more consistent product high quality. It also includes review different physical, chemical, microbial technologies used for preservation.
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