Colour Changes in Meat of Foals as Affected by Slaughtering Age and Post-thawing Time-Reference-Cited by-同舟云学术

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Colour Changes in Meat of Foals as Affected by Slaughtering Age and Post-thawing Time

Published:2012-10-22 Issue:12 Volume:25 Page:1775-1779
ISSN:1011-2367
Container-title:Asian-Australasian Journal of Animal Sciences
language:en
Short-container-title:Asian Australas. J. Anim. Sci

Author:

Palo P. De,Maggiolino A.,Centoducati P.,Tateo A.

Publisher

Asian Australasian Association of Animal Production Societies

Subject

Animal Science and Zoology,Food Science

Link

http://www.ajas.info/upload/pdf/25-230.pdf

Reference38 articles.

1. Measuring pork color: effects of bloom time, muscle, pH and relationship to instrumental parameters

2. The relation of blood glucose level to muscle fiber characteristics and pork quality traits

3. The effect of breed-production systems on the myosin heavy chain 1, the biochemical characteristics and the colour variables of Longissimus thoracis from seven Spanish beef cattle breeds

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