Microbiological shelf life of fresh, chilled reindeer meat (M. longissimus dorsi)
In this pilot study loin muscles (M. longissimus dorsi) from six reindeer calves (aged 4 months) were used to determine shelf life of fresh, chilled reindeer meat stored at +4 °C, measured as microbiological quality (aerobic microorganisms and Escherichia coli). The loins were collected at boning 3...
Published in: | Rangifer |
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Main Author: | |
Format: | Article in Journal/Newspaper |
Language: | English |
Published: |
Septentrio Academic Publishing
2011
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Subjects: | |
Online Access: | https://septentrio.uit.no/index.php/rangifer/article/view/2030 https://doi.org/10.7557/2.31.1.2030 |