Recent Updates in Meat Color Research: Integrating Traditional and High-Throughput Approaches
Deviation from a bright cherry-red color of fresh meat results in less consumer acceptance and either discounted or discarded products in the value chain. Tissue homeostasis changes immediately after exsanguination, leading to acidification of muscle. Any alteration in pH drop can influence both mus...
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| Autores principales: | , , , , , , |
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| Formato: | Artigo |
| Lenguaje: | Inglês |
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Iowa State University Digital Press
2020-07-01
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| Colección: | Meat and Muscle Biology |
| Materias: | |
| Acceso en línea: | https://www.iastatedigitalpress.com/mmb/article/id/9598/ |
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