Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Guðjón Thorkelsson"'
Autor:
Elin Stenberg, Katarina Arvidsson-Segerkvist, Anders H. Karlsson, Aðalheiður Ólafsdóttir, Óli Þór Hilmarsson, María Gudjónsdóttir, Guðjón Thorkelsson
Publikováno v:
Animals, Vol 12, Iss 20, p 2830 (2022)
Technological meat quality and sensory attributes of fresh and frozen lamb meat were compared. Samples were collected from two abattoirs (one small-scale, one large-scale) that use different slaughter methods in terms of chilling regime and electrica
Externí odkaz:
https://doaj.org/article/b495f31b357048048f85b74d6ec33ed2
Autor:
Elin Stenberg, Katarina Arvidsson-Segerkvist, Anders H. Karlsson, Aðalheiður Ólafsdóttir, Óli Þór Hilmarsson, María Gudjónsdóttir, Guðjón Thorkelsson
Publikováno v:
Animals, Vol 11, Iss 10, p 2935 (2021)
Two slaughter systems for lambs and their effects on meat quality in terms of texture, colour and sensory attributes were compared. The slaughter systems differed in methods for controlling rigor mortis and carcass chilling. One slaughter system (lar
Externí odkaz:
https://doaj.org/article/2e854aea91c544538b1718304ad1289a
Publikováno v:
Food Technology and Biotechnology, Vol 43, Iss 1, Pp 55-61 (2005)
Microflora adhering to surfaces of processing lines in a shrimp factory and a fish processing plant was identified in situ and adhesion of mixed culture of Listeria monocytogenes and Gram-negative bacteria on stainless steel surfaces (untreated, poli
Externí odkaz:
https://doaj.org/article/8c7f513aac0f49099a6354b6abd09502