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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2022
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| Materias: | |
| 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 |