Changes in the Quality of Chicken Breast Meat due to Superchilling and Temperature Fluctuations during Storage

por Kaewthong, Pensiri, Pomponio, Luigi, Carrascal, Jorge R., Knøchel, Susanne, Wattanachant, Saowakon, Karlsson, Anders H
Publicado 2019

A Comparison of Two Different Slaughter Systems for Lambs. Effects on Carcass Characteristics, Technological Meat Quality and Sensory Attributes

por Stenberg, Elin, Arvidsson-Segerkvist, Katarina, Karlsson, Anders H., Ólafsdóttir, Aðalheiður, Hilmarsson, Óli Þór, Gudjónsdóttir, María, Thorkelsson, Guðjón
Publicado 2021

A Comparison of Fresh and Frozen Lamb Meat—Differences in Technological Meat Quality and Sensory Attributes

por Stenberg, Elin, Arvidsson-Segerkvist, Katarina, Karlsson, Anders H., Ólafsdóttir, Aðalheiður, Hilmarsson, Óli Þór, Gudjónsdóttir, María, Thorkelsson, Guðjón
Publicado 2022