Understanding the development of color and color stability of dark cutting beef based on mitochondrial proteomics-Reference-Cited by-同舟云学术

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Understanding the development of color and color stability of dark cutting beef based on mitochondrial proteomics

Published:2020-05 Issue: Volume:163 Page:108046
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Wu Shuang,Luo Xin,Yang Xiaoyin,Hopkins David L.,Mao Yanwei,Zhang Yimin

Funder

National Natural Science Foundation of China

University outstanding youth innovation team in Shandong Province

earmarked fund for China Agriculture Research System-beef

Shandong Province

Publisher

Elsevier BV

Subject

Food Science

Reference47 articles.

1. Beef colour evolution as a function of ultimate pH;Abril;Meat Science,2001

2. Meat color measurement guidelines;AMSA,2012

3. Lactic acid enhancement can improve the fresh and cooked color of dark-cutting beef;Apple;Journal of Animal Science,2011

4. Respiration of mitochondria isolated from dark-cutting beef;Ashmore;Journal of Animal Science,1971

5. Effect of rotenone and pH on the color of pre-rigor muscle;Cornforth;Journal of Food Science,1985

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