Stefaan Lescouhier
No current affiliation with UGent
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Modelling postmortem evolution of pH in beef M. biceps femoris under two different cooling regimes
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Application of near-infrared spectroscopy for the classification of fresh pork quality in cooked ham production
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Effect of muscle, ageing time and modified atmosphere packaging conditions on the colour, oxidative and microbiological stability of packed beef
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- Conference Paper
- C1
- open access
Effect of high post-mortem temperature on antioxidant enzyme activities and meat quality in pork
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- Conference Paper
- C1
- open access
Effect of hot boning on colour stability and antioxidant enzyme activities in beef inner and outer biceps femoris
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Two-toned colour in the biceps femoris of Belgian Blue double-muscled cattle
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Influence of post mortem glycolysis and cooling on colour and colour stability in different muscles of Belgian Blue beef