Effects of Low Temperature and Increased Oxygen Concentration on Color of Intact Pre‐rigor Muscle
- 1 July 1985
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 50 (4), 1021-1024
- https://doi.org/10.1111/j.1365-2621.1985.tb13003.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Effect of Rotenone and pH on the Color of Pre‐rigor MuscleJournal of Food Science, 1985
- INFLUENCE OF ELECTRICAL STIMULATION ON CERTAIN CHARACTERISTICS OF HEAVY‐WEIGHT BEEF CARCASSESJournal of Food Science, 1979
- Meat quality and the acceleration of post‐mortem glycolysis by electrical stimulationInternational Journal of Food Science & Technology, 1973
- Experimental Prevention of Dark-Cutting MeatJournal of Animal Science, 1973