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Moisture content, fatty acid profile and oxidative traits of aged beef subjected to different temperature-time

Benjamin W B Holman1, Eric N Ponnampalam2, Ashleigh K Kilgannon3

  • 1Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, New South Wales 2794, Australia; Graham Centre for Agricultural Innovation, NSW Department of Primary Industries, Charles Sturt University, Wagga Wagga, New South Wales 2650, Australia.

Meat Science
|July 1, 2019
PubMed

Keywords:
Accelerated ageingFatty acid profileHolding temperatureMoisture lossesThiobarbituric acid reactive substances (TBARS)Vitamin E

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