Meat Processing supplement 2014
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Posted: 23 June 2014 | New Food | No comments yet
In this free-to-view Meat Processing supplement: A look at pH development in meat, and a discussion on how to determine shelf life of chill-stored fresh meat…
This free to view Meat Processing supplement is sponsored by Belt Technologies, Funke Gerber and RSSL.
pH development in meat
Authors: Ruud van der Sman, Remco Hamoen and Martijntje Vollebregt, Food & Biobased Research, Wageningen University and Research
- How to determine shelf life of chill-stored fresh meat
Authors: Lene Meinert and Hardy Christensen, Danish Meat Research Institute
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