ShareThe effect of maturing in vacuum on the sensory properties of meat from Friesian bulls.
Author(s) : PONIKVAR M., FROEHLICH A., RAJCEVIC M., LOJEVEC I.
Type of article: Article
Summary
The results of the trials indicate that the more valuable cuts of fresh meat from Friesian bulls (round, back) which have been fattened to a higher body weight by an appropriate method, are entirely suitable after 10 days of maturing in vacuum for sale for use in the preparation of quality meat dishes such as steaks and roasts.
Details
- Original title: The effect of maturing in vacuum on the sensory properties of meat from Friesian bulls.
- Record ID : 1999-1000
- Languages: English
- Source: Fleischwirtschaft - vol. 77 - n. 5
- Publication date: 1997/05
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Packaging;
Meat and meat products - Keywords: Bull; Vacuum; Meat; Ageing (meat); Quality; Packaging
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