Decrease in Intramuscular Levels of Phosphatidylethanolamine Bearing Arachidonic Acid During Postmortem Aging Depends on Meat Cuts and Breed
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DOI: 10.1002/ejlt.201800370
Abstract: The intramuscular phospholipid (PL) level is reported to decrease upon postmortem aging of beef, pork, and chicken, and the change affects meat qualities (e.g., myofibrillar fragmentation and drip loss); however, there is still little information… read more here.
Keywords: meat cuts; depends meat; cuts breed; postmortem aging ... See more keywords
The role of promotion tools used in the Spanish campaign to promote new lamb meat cuts
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DOI: 10.5424/sjar/2021191-15854
Abstract: Aim of study: The first purpose of the present study was to investigate the level of recall of the adverting campaign promoting the new lamb meat cuts. The second objective was to investigate which promotion… read more here.
Keywords: new lamb; meat cuts; promotion; promotion tools ... See more keywords