Influence of different production strategies on the stability of color, oxygen consumption and metmyoglobin reducing activity of meat from Ningxia Tan sheep-Reference-Cited by-同舟云学术

Influence of different production strategies on the stability of color, oxygen consumption and metmyoglobin reducing activity of meat from Ningxia Tan sheep

Published:2014-02 Issue:2 Volume:96 Page:769-774
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Gao Xiaoguang,Wang Zhenyu,Miao Jing,Xie Li,Dai Yan,Li Xingmin,Chen Yong,Luo Hailing,Dai Ruitong

Funder

Ministry of Agriculture of China (China Agriculture Research System-39, CARS-39)

Nature Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

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4. Comparison of forage-finished and grain-finished beef carcasses;Bowling;Journal of Animal Science,1977

5. The cumulative effect of nutritional, shearing and preslaughter washing stresses on the quality of lamb meat;Bray;Meat Science,1989

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