Effects of different ageing methods on colour, yield, oxidation and sensory qualities of Australian beef loins consumed in Australia and Japan
Ha Minh, Peter McGilchrist, Rod Polkinghorne, Huynh Long, Joanne Galletly, Kuniyuki Kobayashi, Takanori Nishimura, Steve Bonney, Khama R Kelman, Robyn D Warner
Food Research International | ELSEVIER | Published : 2019
Awarded by Meat and Livestock Australia
Funding from Meat and Livestock Australia (Project V.RMH.0035) is acknowledged. Meat and Livestock Australia had no influence on the experimental design, sample collection and analysis or data interpretation of this study. The authors would like to thank Greenham Tasmania Pty Ltd. for assistance with carcass acquisition and sample collection; and Top Cut Foods Pty Ltd. for the use of the meat ageing chillers and sample preparation facilities.