Causes and Contributing Factors to “Dark Cutting” Meat: Current Trends and Future Directions: A Review-Reference-Cited by-同舟云学术

Causes and Contributing Factors to “Dark Cutting” Meat: Current Trends and Future Directions: A Review

Published:2017-03-27 Issue:3 Volume:16 Page:400-430
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:

Ponnampalam Eric N.¹,Hopkins David L.²,Bruce Heather³,Li Duo⁴,Baldi Gianluca¹,Bekhit Alaa El-din⁵

Affiliation:

1. Agriculture Research; Agriculture Victoria (DEDJTR); Attwood Victoria Australia

2. New South Wales Dept. of Primary Industries; Cowra Australia

3. Dept. of Agricultural, Food and Nutritional Science; Univ. of Alberta; Edmonton Canada

4. Inst. of Nutrition & Health; Qingdao Univ.; Qingdao 266071 China

5. Dept. of Food Science; Univ. of Otago; Otago New Zealand

Funder

Australian Meat Processor Corporation

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1541-4337.12258/fullpdf

Reference457 articles.

1. The effect of organic acid marination on tenderness, cooking loss and bound water content of beef;Aktaş;J Muscle Foods,2003

2. Anderson S Bieroth C Tucker G Schroeder T 2011 Chinese beef consumption trends: implications for future trading partners. Kansas State University Agricultural Experiment Station and Cooperative Extension Service http://www.agmanager.info

3. Plasma β-endorphin increase following electrical stunning in sheep;Anil;Brit Vet J,1990

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