Meat Science and Technology

Organisational unit: Research Group

Latest research outputs

  1. Colour variability of beef in young bulls from fifteen European breeds

    Research output: Contribution to journalArticleScientificpeer-review

  2. Effects of frozen-then-chilled storage on proteolytic enzyme activity and water-holding capacity of pork loin

    Research output: Contribution to journalArticleScientificpeer-review

  3. Evolution of proteolytic indicators during storage of broiler wooden breast meat

    Research output: Contribution to journalArticleScientificpeer-review

ID: 107892764