Influence of animal nutrition on meat colour and oxidative stability | Vpliv prehrane zivali na barvo in oksidacijsko stabilnost mesa
2013
Cervek, M., Ljuljana. (Slovenia). Emona razvojni cenetr za prehrano. | Gajser, M.
In markets we have more and more fresh meat and meat products packed in different foils. Customer has only visual contact with product and the colour is very important decision factor – to buy or not to buy. Customer prefere bright red colour of meat and not grey colour which is the result of oxidative processes in meat. With fattening pigs nutrition we wanted to influence the meat oxidative stabi
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Эту запись предоставил University of Ljubljana