Investigation of muscle-specific beef color stability at different ultimate pHs

OBJECTIVE: This study was aimed to investigate the muscle-specific beef color stability at normal and high ultimate pHs. METHODS: The impact of muscle (Longissimus lumborum [LL] vs psoas major [PM]) and pH (normal ultimate pH [Np] vs high pH dark cutting beef [Hp]) on color stability, indicated by b...

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Detaylı Bibliyografya
Yayımlandı:Asian-Australas J Anim Sci
Asıl Yazarlar: Wu, Shuang, Han, Jina, Liang, Rongrong, Dong, Pengcheng, Zhu, Lixian, Hopkins, David L., Zhang, Yimin, Luo, Xin
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2020
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Article
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC7649401/
https://ncbi.nlm.nih.gov/pubmed/32106656
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5713/ajas.19.0943
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