Author:
Mickelson Maggie A.,Warner Robyn D.,Polkinghorne Rod J.,Seman Dennis L.,Crump Peter M.,Claus James R.
Reference26 articles.
1. Principles of Meat Science;Aberle,2012
2. Efficacy of carcass electrical stimulation in meat quality enhancement: A review;Adeyemi;Asian-Australian Journal of Animal Science,2014
3. Research Guidelines for Cookery, Sensory Evaluation, and Instrumental Tenderness Measurements of Meat, Champaign, Illinois;Belk,2015
4. Effects of postexsanguination vascular infusion of cattle with a solution of saccharides, sodium chloride, and phosphates or with calcium chloride on quality and sensory traits of steaks and ground beef;Dikeman;Journal of Animal Science,2003
5. Erazo-Castrejón, S. V., Zhang, W., Mickelson, M. A., Claus, J. R., Yin, J., & Richards, M. P. (2019). Quantification of hemoglobin and myoglobin in pork muscle: Effect of Rinse&Chill Technology on blood removal. 2017 reciprocal meat conference - meat and poultry quality and composition – Measurement and prediction. Meat and Muscle Biology, 1(3), 110. Doi:10.221751/rmc2017.105