Effect of frozen storage (up to 24 weeks) at different temperatures on beef loin eating quality

Benjamin W. B. Holman, Cassius E. O. Coombs, Remy J. Van de Ven, David L. Hopkins

    Research output: Book chapter/Published conference paperConference paperpeer-review


    Here, comparable beef m. longissimus lumborum samples were kept frozen (at -12 °C or -18 °C) for 0, 4 and 24 weeks before a consumer sensory panel evaluated their eating qualities. No significant difference was observed, suggesting -
    -12 °C could be used instead of -18 °C for the long-term frozen storage of beef.
    Original languageEnglish
    Title of host publication63rd International congress of meat science and technology (63rd ICoMST), Cork, Ireland, 13-18th August 2017
    EditorsDeclan J. Troy, Ciara McDonnell, Laura Hinds, Joseph Kerry
    Place of PublicationThe Netherlands
    PublisherWageningen Academic Publishers
    Number of pages2
    ISBN (Print)9789086863136
    Publication statusPublished - Oct 2017
    Event63rd International Congress of Meat Science and Technology: 63rd ICoMST - University College Cork, Cork, Ireland
    Duration: 13 Aug 201718 Aug 2017
    https://books.google.com.au/books?id=TRTTDwAAQBAJ&printsec=frontcover&source=gbs_ge_summary_r&cad=0#v=onepage&q&f=false (conference proceedings on Google TOC)

    Publication series

    ISSN (Print)2372-3424


    Conference63rd International Congress of Meat Science and Technology
    Abbreviated titleNurturing locally, growing globally
    OtherNB: Some papers were published in Meat Science journal, all were published in proceedings
    Internet address


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