The influence of post-mortem ageing time and packaging conditions on the quality of fresh beef

The influence of post-mortem ageing time and packaging conditions on the quality of fresh beef
A. Owczarek-Fendor, B. De Meulenaer, S. De Smet, I. Van Bree, A. Vermeulen, M. Eriksson, S. Lescouhier, M. Vandersteene and F. Devlieghere