Have a personal or library account? Click to login
Effects of pelvic suspension of beef carcasses and wet aging time of cuts on eating quality and sensory scores of 14 muscles Cover

Effects of pelvic suspension of beef carcasses and wet aging time of cuts on eating quality and sensory scores of 14 muscles

Animal Science Papers and Reports
Volume 41 (2023): Issue 2 (June 2023)
By: Grzegorz Pogorzelski,  Ewelina Pogorzelska and  Agnieszka Wierzbicka  
Open Access
|Jul 2023

Authors

Grzegorz Pogorzelski

g.pogorzelski@igbzpan.pl

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
Journal RSS Feed
Language: English
Page range: 153 - 164
Accepted on: May 26, 2023
Published on: Jul 26, 2023
Published by: Institute of Genetics and Animal Biotechnology of the Polish Academy of Sciences
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Keywords:
beef,
eating quality,
suspension method,
beef aging
Related subjects:
Life sciences,
Molecular biology,
Biotechnology,
Anatomy and physiology,
Life sciences, other

© 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.

Previous articleVolume 41 (2023): Issue 2 (June 2023)Next article