Effect of Pre-Slaughter Practises and Early Post-Mortem Interventions on Sheep Meat Tenderness and Its Impact on Microbial Status

Tenderness, together with flavour, is the main quality trait that defines consumer acceptance of sheep meat. The factors affecting tenderness can be grouped as those influenced before slaughter, in the early post-mortem intervention and, finally, during the aging period. These factors have been exte...

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Detalles Bibliográficos
Autores principales: Álvarez, Carlos, Koolman, Leonard, Whelan, Michael, Moloney, Aidan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8775201/
https://www.ncbi.nlm.nih.gov/pubmed/35053913
http://dx.doi.org/10.3390/foods11020181

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8775201/
https://www.ncbi.nlm.nih.gov/pubmed/35053913
http://dx.doi.org/10.3390/foods11020181

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