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Predicting beef quality at the early post-mortem period.

Author(s) : MULLEN A. M., CASSERLY U., TROY D. J.

Summary

One of the greatest challenges to the meat industry, in the present time, is the ability to predict and guarantee the quality of their final product. Many biochemical factors and physical measurements demonstrate powerful predictive ability in the early post-mortem period. Some of these involve both assessment of novel meat components and the application of new and existing technological methods. These measurements show much promise as early post-mortem indicators of meat quality.

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Format PDF

Pages: p. 143-164

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Details

  • Original title: Predicting beef quality at the early post-mortem period.
  • Record ID : 1999-1736
  • Languages: English
  • Source: Hygiene, Quality and Safety in the Cold Chain and Air Conditioning.
  • Publication date: 1998/09/16
  • Document available for consultation in the library of the IIR headquarters only.

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