Factors associated with surface iridescence in fresh beef-Reference-Cited by-同舟云学术

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Factors associated with surface iridescence in fresh beef

Published:2004-04 Issue:4 Volume:66 Page:889-893
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Kukowski A.C,Wulf D.M,Shanks B.C,Page J.K,Maddock R.J

Publisher

Elsevier BV

Subject

Food Science

Reference9 articles.

1. Kropf, D. H. (1980). Effects of retail display conditions on meat color. In Proceedings 33rd Annual Reciprocal Meat Conference (pp. 15–32), 22–25 June 1980, West Lafayette, Indiana.

2. A research note;Lawrence;Journal of Muscle Foods,2002

3. Lawrie's meat science;Lawrie,1998

4. A research note;Obuz;Journal of Muscle Foods,2002

5. Interference colors of beef fasciculi in circularly polarized light;Swatland;Journal of Animal Science,1988

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1. Meat color and iridescence: Origin, analysis, and approaches to modulation;Comprehensive Reviews in Food Science and Food Safety;2023-06-12

2. A research note: effect of pH on meat iridescence in precooked cured pork;BMC Research Notes;2022-02-22

3. Association between visual marbling score and chemical intramuscular fat with camera marbling percentage in Australian beef carcasses;Meat Science;2021-11

4. Effect of varying salt concentration on iridescence in precooked pork meat;European Food Research and Technology;2021-10-04

5. Influence of muscle type and microstructure on iridescence in cooked, cured pork meat products;Journal of Food Science;2021-07-15

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