Evaluating the quality of the rabbit meat (Flemish Giant Breed) during storage by refrigeration following the evolution of the pH
The acidity evolution in muscle during the period after slaughter, to its maturation, it has direct links with the sensory quality characteristics of meat (tenderness, firmness, aroma) and influences the water holding capacity and suitability for storage. The purpose of this paper was to determined...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Agroprint Timisoara
2019-11-01
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| Series: | Scientific Papers Animal Science and Biotechnologies |
| Subjects: | |
| Online Access: | http://spasb.ro/index.php/spasb/article/view/2350 |