Changes in the Physico-Chemical Quality of Red Meat during the Distribution of Carcasses from the Abattoir to the Retailers

The objective of this study was to investigate the effect of the distribution chain, distance between the abattoir and meat retailer, storage duration of meat at the meat retailer and meat retailer class on the physico-chemical quality of red meat. Beef (n = 150), pork (n = 150) and mutton (n = 150)...

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