Factors Influencing Color of Dark Cutting Beef Muscle
- 1 January 1986
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 51 (1), 57-59
- https://doi.org/10.1111/j.1365-2621.1986.tb10835.x
Abstract
No abstract availableKeywords
This publication has 10 references indexed in Scilit:
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- Effect of Rotenone and pH on the Color of Pre‐rigor MuscleJournal of Food Science, 1985
- Factors Affecting the Formation of a Dark, Coarse Band (“Heat-Ring”) in Bovine Longissimus MuscleJournal of Animal Science, 1984
- Post-Mortem Muscle Biochemistry and Beef QualityPublished by Springer Nature ,1981
- Translucency and Colour Defects of Dark-Cutting Meat and their DetectionPublished by Springer Nature ,1981
- Post-Mortem Muscle Biochemistry and Beef QualityPublished by Springer Nature ,1981
- Translucency and Colour Defects of Dark-Cutting Meat and their DetectionPublished by Springer Nature ,1981
- Experimental Prevention of Dark-Cutting MeatJournal of Animal Science, 1973
- Respiration of Mitochondria Isolated from Dark-Cutting Beef: Postmortem ChangesJournal of Animal Science, 1972
- Physiological stress in relation to dark‐cutting beefJournal of the Science of Food and Agriculture, 1958