Modelling Meat Quality

in Pig and Beef Meat

Modelling the formation of PSE meat

and

the effect of chilling regime

and

the rate and extent of postmortal glycolysis


This cours has being produced by

The Department of Food Science, SLU, and

The European Network

Distance Learning In Food Science & Technology, FIDEL

For more info about this course email: Anders.Karlsson@lmv.slu.se