Vascular infusion with concurrent vascular rinsing on color, tenderness, and lipid oxidation of hog meat
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference39 articles.
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4. Quantification of hemoglobin and myoglobin in pork muscle: Effect of rinse & chill technology on blood removal;Erazo-Castrejon,2017
5. Post-exsanguination infusion of ovine carcasses: Effect on tenderness indicators and muscle microstructure;Farouk;Journal of Food Science,1992
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