Stability of Microbial and Chemical Indicators of the Minced Beef Meat under Freezing and Refrigerated Temperature

Nutritional Quality of Minced Beef Meat

Authors

  • Fahad M. Al-Jasass King Abdul-Aziz City for Science and Technology, National Center for Agriculture Technologies, P.O. Box 6086, Riyadh 11442, Saudi Arabia

DOI:

https://doi.org/10.52763/PJSIR.BIOL.SCI.57.1.2014.32.40

Keywords:

cooling, freezing temperature, minced beef meat, TBARS, colour

Abstract

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Published

2014-04-21

How to Cite

Al-Jasass, F. M. (2014). Stability of Microbial and Chemical Indicators of the Minced Beef Meat under Freezing and Refrigerated Temperature: Nutritional Quality of Minced Beef Meat. Biological Sciences - PJSIR, 57(1), 32–40. https://doi.org/10.52763/PJSIR.BIOL.SCI.57.1.2014.32.40

Issue

Vol. 57 No. 1 (2014): Pakistan Journal of Scientific and Industrial Research Series B: Biological Sciences

Section

Articles