Effect of slaughter age and post-mortem days on meat quality of longissimus and semimembranosus muscles of Boer goats

Abhijith, A, Warner, RD, Ha, M et al. (6 more authors) (2021) Effect of slaughter age and post-mortem days on meat quality of longissimus and semimembranosus muscles of Boer goats. Meat Science, 175. 108466. ISSN 0309-1740

Abstract

Metadata

Authors/Creators:
  • Abhijith, A
  • Warner, RD
  • Ha, M
  • Dunshea, FR
  • Leury, BJ
  • Zhang, M
  • Joy, A
  • Osei-Amponsah, R
  • Chauhan, SS
Copyright, Publisher and Additional Information: © 2021 Elsevier Ltd. All rights reserved. This is an author produced version of an article, published in Meat Science. Uploaded in accordance with the publisher's self-archiving policy.
Keywords: pH decline; Retail meat quality; Lipid oxidation; TBARS; Total glycogen
Dates:
  • Published: May 2021
  • Accepted: 3 February 2021
  • Published (online): 11 February 2021
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Biological Sciences (Leeds) > School of Biology (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 11 Mar 2021 16:04
Last Modified: 11 Mar 2021 16:04
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.meatsci.2021.108466

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Embargoed until: 11 February 2022

Filename: 17.01.21Revised Manuscript _Abhijith et al 2020.pdf

Licence: CC-BY-NC-ND 4.0

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