Meat color is determined not only by chromatic heme pigments but also by the physical structure and achromatic light scattering properties of the muscle-Reference-Cited by-同舟云学术

Meat color is determined not only by chromatic heme pigments but also by the physical structure and achromatic light scattering properties of the muscle

Published:2019-12-04 Issue:1 Volume:19 Page:44-63
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Hughes Joanne M.¹^ORCID,Clarke Frank M.²,Purslow Peter P.³,Warner Robyn D.⁴

Affiliation:

1. Agriculture and FoodCSIRO Coopers Plains Brisbane QLD 4108 Australia

2. School of Environment and ScienceGriffith University Nathan QLD 4111 Australia

3. Faculty of Veterinary SciencesFood Science and Technology DepartmentNational University of the Center of Buenos Aires Province Tandil B7000 Argentina

4. School of Agriculture and FoodThe University of Melbourne Parkville VIC 3010 Australia

Funder

Fondo para la Investigación Científica y Tecnológica

Meat and Livestock Australia

Griffith University

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12509

Reference127 articles.