1. Metabolite profile differences between beef longissimus and psoas muscles during Display;Abraham;Meat Musc. Biol.,2017
2. Pale soft exudative (PSE) and dark firm dry (DFD) meats: causes and measures to reduce these incidences - a mini review;Adzitey;Int. Food Res. J.,2011
3. Induction of redox instability of bovine myoglobin by adduction with 4-hydroxy-2-nonenal;Alderton;Biochemistry,2003
4. Lactic acid enhancement can improve the fresh and cooked color of dark-cutting beef;Apple;J. Anim. Sci.,2011
5. Tissue equilibration and subcellular distribution of vitamin E relative to myoglobin and lipid oxidation in displayed beef;Arnold;J. Anim. Sci.,1993