WITHIN-MUSCLE VARIATION IN COLOR AND pH OF BEEF SEMIMEMBRANOSUS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4573.2007.00100.x/fullpdf
Reference8 articles.
1. AMSA 1991 Guidelines for meat color evaluation http://www.meatscience.org/Pubs/factsheets/M9110228.pdf
2. The ante-rigor excision and air cooling of beef semimembranosus muscles at temperatures between −5C and +15C;FOLLETT;J. Food Technol.,1974
3. Characterization of the muscles within the beef forequarter;JOHNSON;J. Food Sci.,1988
4. Changes in the colour and opacity of meat;MACDOUGALL;Food Chem.,1982
5. Chemical and sensory properties of thirteen major beef muscles;MCKEITH;J. Food Sci.,1985
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