Beef colour evolution as a function of ultimate pH-Reference-Cited by-同舟云学术

Beef colour evolution as a function of ultimate pH

Published:2001-05 Issue:1 Volume:58 Page:69-78
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Abril M,Campo M.M,Önenç A,Sañudo C,Albertı́ P,Negueruela A.I

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

1. Variación de la calidad de la carne, de las medidas de la canal y de los parámetros productivos de añojos de seis razas españolas;Albertı́;ITEA,1995

2. Respiration of mitochondria isolated from dark-cutting beef;Ashmore;Journal of Animal Science,1972

3. Consumption of oxygen by the muscles of beef animals and related species. II. Consumption of oxygen by post-rigor muscle;Bendall;Journal of the Science of Food and Agriculture,1972

4. Color: Its basis and importance;Conforth,1994

5. A rapid reflectance procedure for following myoglobine oxidative or reductive changes in intact beef muscle;Eagerman;Journal of Food Science,1978

Cited by 166 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. Inclusion of the Cistus ladanifer L. plant and its condensed tannin extract in lamb diets - Effects on animal antioxidant status and oxidative stability of meat;Animal Feed Science and Technology;2024-10

2. Effects of Zilpaterol Hydrochloride with a Combination of Vitamin D3 on Feedlot Lambs: Growth Performance, Dietary Energetics, Carcass Traits, and Meat Quality;Animals;2024-04-26

3. Influence of Transport Distance, Animal Weight, and Muscle Position on the Quality Factors of Meat of Young Bulls during the Summer Months;Applied Sciences;2024-04-23

4. Identification of circRNA-associated ceRNA networks in the longissimus dorsi of yak under different feeding systems;BMC Veterinary Research;2024-02-24

5. Re-Veal the Beef Industry: Strategies to Produce High- Quality Beef From Young Cattle in Pastoral Systems;Meat and Muscle Biology;2024-01-30