Effects of pelvic suspension of beef carcasses and wet aging time of cuts on eating quality and sensory scores of 14 muscles
Authors
Grzegorz Pogorzelski
Institute of Genetics and Animal Biotechnology of the Polish Academy of Sciences, Magdalenka, Poland
Ewelina Pogorzelska
Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS-SGGW), Warsaw, Poland
Agnieszka Wierzbicka
Institute of Genetics and Animal Biotechnology of the Polish Academy of Sciences, Magdalenka, Poland
DOI: https://doi.org/10.2478/aspr-2023-0005 | Journal eISSN: 2300-8342
Language: English
Page range: 153 - 164
Accepted on: May 26, 2023
Published on: Jul 26, 2023
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Keywords:
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© 2023 Grzegorz Pogorzelski, Ewelina Pogorzelska, Agnieszka Wierzbicka, published by Institute of Genetics and Animal Biotechnology of the Polish Academy of Sciences
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.