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...

Πλήρης περιγραφή

Λεπτομέρειες βιβλιογραφικής εγγραφής

Κύριοι συγγραφείς:	Gretchen Mafi, Mahesh N. Nair, Melvin C Hunt, Morgan L. Denzer, Ranjith Ramanathan, Richard A. Mancini, Surendranath P. Suman
Μορφή:	Artigo
Γλώσσα:	Inglês
Έκδοση:	Iowa State University Digital Press 2020-07-01
Σειρά:	Meat and Muscle Biology
Θέματα:	meat wastage meat color proteomics high pH meat meat quality myoglobin
Διαθέσιμο Online:	https://www.iastatedigitalpress.com/mmb/article/id/9598/
Ετικέτες:	Προσθήκη ετικέτας Δεν υπάρχουν, Καταχωρήστε ετικέτα πρώτοι!