Meat color
Author:
Publisher
Elsevier
Link
http://woodhead.metapress.com/index/W15N420U13048454.pdf
Reference98 articles.
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2. Guidelines for meat color evaluation;AMSA;Reciprocal Meat Conference Proceedings,1991
3. Myoglobin-induced lipid oxidation. A review;Baron;Journal of Agricultural and Food Chemistry,2002
4. Brown carcass and beef color characteristics of three biological types of cattle grazing cool-season forages supplemented with soyhulls;Baublits;Meat Science,2004
5. Metmyoglobin reducing activity;Bekhit;Meat Science,2005
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