Variations in meat colour due to factors other than myoglobin chemistry; a synthesis of recent findings (invited review)-Reference-Cited by-同舟云学术

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Variations in meat colour due to factors other than myoglobin chemistry; a synthesis of recent findings (invited review)

Published:2020-01 Issue: Volume:159 Page:107941
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Purslow Peter P.,Warner Robyn D.,Clarke Frank M.,Hughes Joanne M.

Funder

Australian Meat Processor Corporation, the Australian government

Argentine Agencia Nacional de Promoción Científica y Tecnológica

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

1. Users guide to Australian Meat. Australian Meat and Livestock Corporation (AUS-MEAT);AusMeat,1996

2. Some properties of the fibrillar proteins of normal and watery pork muscle;Bendall;Journal of Food Science,1962

3. The light scattering propertied of foods;Birth;Journal of Food Science,1978

4. The scatter coefficient as a measure of pork quality;Birth;Journal of Animal Science,1978

5. Consumer preferences for beef color and packaging did not affect eating satisfaction;Carpenter;Meat Science,2001

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