Current research in meat color
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference130 articles.
1. Low stress pre-slaughter handling: effect of lairage time on the meat quality of pork;Aaslyng;Meat Science,2001
2. Beef color evolution as a function of ultimate pH;Abril;Meat Science,2001
3. The influence of final conditions on meat colour in light lamb carcasses;Alcalde;Meat Science,2001
4. Induction of redox instability of bovine myoglobin by adduction with 4-Hydroxy-2-Nonenal;Alderton;Biochemistry,2003
5. Pork quality variation is not explained by glycolytic enzyme capacity;Allison;Meat Science,2003
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