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Meat quality and safety issues during high temperatures and cutting-edge technologies to mitigate the scenario.

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第一作者： Amm Nurul,Alam

第一单位： Division of Applied Life Science (BK 21 Four), Gyeongsang National University, Jinju 52828, Korea.

作者： Amm Nurul,Alam ^[1] ; Eun-Yeong,Lee ^[1] ; Md Jakir,Hossain ^[1] ; Abdul,Samad ^[1] ; So-Hee,Kim ^[1] ; Young-Hwa,Hwang ^[2] ; Seon-Tea,Joo ^[3]

作者单位： Division of Applied Life Science (BK 21 Four), Gyeongsang National University, Jinju 52828, Korea. ^[1] Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Korea. ^[2] Division of Applied Life Science (BK 21 Four), Gyeongsang National University, Jinju 52828, Korea.;Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Korea. ^[3]

关键词 Cutting edge technology Dry meat Food safety Heat stress Meat quality Muscle glycogen

DOI 10.5187/jast.2024.e46

PMID 39165738

发布时间 2024-08-22

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Journal of animal science and technology

2024年66卷4期

645-662页

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Journal of animal science and technology

2024年66卷4期

645-662页

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Meat quality and safety issues during high temperatures and cutting-edge technologies to mitigate the scenario.

Journal of animal science and technology

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Meat quality and safety issues during high temperatures and cutting-edge technologies to mitigate the scenario.

Journal of animal science and technology

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Journal of animal science and technology

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