Postmortem ageing influences the thawed meat quality of frozen lamb loins.
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DOI: 10.1016/j.foodchem.2018.09.095
Abstract: The aim of this study was to determine the effect of postmortem ageing on quality attributes of frozen/thawed lamb loins. The loins (M. Longissimus dorsi; n = 30) were randomly divided into six groups: five frozen treatment… read more here.
Keywords: postmortem ageing; quality; lamb loins; meat quality ... See more keywords