The process of preservation and management of food quality

The preceding discussion has outlined the precursors to poor meat quality, viz. · The possible presence of the Halothane gene · Stress on the individual animal, either acute or chroni The presence of the Halothane gene is not essential to induce poor meat quality but if it is present then significant quality deterioration is almost certain.

0p xinh_la 10-02-2012 54 13   Download