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Effect of rapid chilling and pelvic suspension on meat quality of longissimus dorsi muscle of lamb
(Kafkas Üniversitesi, 2014)
The objective of this study was to examine the effect of rapid (RC) and conventional (CC) chilling with achilles (AS) and pelvic (PS) suspension on the meat quality of M. Longissimus dorsi. Twenty lamb carcasses were ...
Determination of starter culture properties of lactic acid bacteria isolated from cheese
In this study, starter properties of 83 lactic acid bacteria (LAB) strains which were isolated from 13 cheese samples that were produced from raw milk and were characterized by using phenotypic, API and FTIR spectroscopy ...