Detection of high pH meat with an optoelectronic probe
Author:
Publisher
Informa UK Limited
Subject
Plant Science,Soil Science,Agronomy and Crop Science,Animal Science and Zoology
Link
http://www.tandfonline.com/doi/pdf/10.1080/00288233.1987.10417955
Reference6 articles.
1. Early Identification of the DFD Condition in Pre-Rigor Beef Carcasses
2. Translucency and Colour Defects of Dark-Cutting Meat and their Detection
3. The Occurrence, Causes and Economic Consequences of Dark-Cutting in Beef — A Survey of Current Information
Cited by 3 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Causes and Contributing Factors to “Dark Cutting” Meat: Current Trends and Future Directions: A Review;Comprehensive Reviews in Food Science and Food Safety;2017-03-27
2. A comparison of characteristics of the carcasses from Friesian, Piedmontese × Friesian, and Belgian Blue × Friesian bulls;New Zealand Journal of Agricultural Research;1992-10
3. An assessment of the role of pH differences in determining the relative tenderness of meat from bulls and steers;Meat Science;1990-01
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