Abstract: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) samples were collected during the loading process of carcasses into refrigerated trucks, at the offloading point and during marketing to measure the effect of the distance between the abattoir and meat retailer, st… Show more
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