Meat spoilage - PowerPoint PPT Presentation

MEATS

MEATS. Objectives. Identify the differences between beef, pork, and lamb cuts; Diagram and identify the wholesale cuts of beef, pork, and lamb; List retail meat cuts and identify the wholesale cut that it came from; Explain the yield and quality grades of meat;

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1.14k views • 29 slides

Washington D.C., USA September 8-12, 2009

The potential of end-product metabolites on predicting the shelf life of minced beef stored under aerobic and modified atmospheres with or without the effect of essential oil. A.A. Argyri 1,2 , E.Z. Panagou 1 , R. Jarvis 3 , R. Goodacre 3 , G.-J.E. Nychas 1.

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329 views • 24 slides

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