Related references
Note: Only part of the references are listed.Assessment of carcass and meat quality of longissimus thoracis and semimembranosus muscles of Hanwoo with Korean beef grading standards
Chandima Gajaweera et al.
MEAT SCIENCE (2020)
Variations in meat colour due to factors other than myoglobin chemistry; a synthesis of recent findings (invited review)
Peter P. Purslow et al.
MEAT SCIENCE (2020)
The identification of dark cutting beef carcasses in Australia, using Nix Pro Color Sensor™ colour measures, and their relationship to bolar blade, striploin and topside quality traits
Benjamin W. B. Holman et al.
MEAT SCIENCE (2019)
Influence of muscle source on proximate composition, texture profile and protein oxidation of beef from grain-finished Bos indicus cattle
Ana Paula Amaral de Alcantara Salim et al.
CIENCIA RURAL (2019)
The effect of different temperature-time combinations when ageing beef: Sensory quality traits and microbial loads
Ashleigh K. Kilgannon et al.
MEAT SCIENCE (2019)
Ageing-freezing/thaw process affects blooming time and myoglobin forms of lamb meat during retail display
Tharcilla I. R. C. Alvarenga et al.
MEAT SCIENCE (2019)
CIELAB color paths during meat shelf life
Begona Hernandez Saluena et al.
MEAT SCIENCE (2019)
Muscle-specific color stability in fresh beef from grain-finished Bos indicus cattle
Ana Paula A. A. Salim et al.
ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES (2019)
Comparison of meat quality, fatty acid composition and aroma volatiles of Chikso and Hanwoo beef
Dicky Tri Utama et al.
ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES (2018)
Addition of herbal extracts to the Holstein-Friesian bulls' diet changes the quality of beef
Monika Modzelewska-Kapitula et al.
MEAT SCIENCE (2018)
Effect of muscle type and CO-pretreatment combinations on the colour stability, protein oxidation and shelf-life of vacuum packaged beef steaks
Lauren Anne Van Rooyen et al.
MEAT SCIENCE (2018)
Muscle-Specific Mitochondrial Functionality and Its Influence on Fresh Beef Color Stability
Richard A. Mancini et al.
JOURNAL OF FOOD SCIENCE (2018)
The effect of carbon monoxide pretreatment exposure time on the colour stability and quality attributes of vacuum packaged beef steaks
Lauren Anne Van Rooyen et al.
MEAT SCIENCE (2017)
Retail colour stability of lamb meat is influenced by breed type, muscle, packaging and iron concentration
R. D. Warner et al.
MEAT SCIENCE (2017)
Using instrumental (CIE and reflectance) measures to predict consumers' acceptance of beef colour
Benjamin W. B. Holman et al.
MEAT SCIENCE (2017)
Effect of ageing on the physicochemical properties of musculus longissimus lumborum of young bulls of five breeds
Piotr Domaradzki et al.
MEDYCYNA WETERYNARYJNA-VETERINARY MEDICINE-SCIENCE AND PRACTICE (2017)
Influence of 21 days of vacuum-aging on color, bloom development, and WBSF of beef semimembranosus
Jaroslaw Wyrwisz et al.
MEAT SCIENCE (2016)
Color attributes and oxidative stability of longissimus lumborum and psoas major muscles from Nellore bulls
Anna C. V. C. S. Canto et al.
MEAT SCIENCE (2016)
How Muscle Structure and Composition Influence Meat and Flesh Quality
Anne Listrat et al.
TheScientificWorldJOURNAL (2016)
How Muscle Structure and Composition Influence Meat and Flesh Quality
Anne Listrat et al.
Scientific World Journal (2016)
Effects of three lighting intensities during display on discolouration of beef semitendinosus muscle
Marek Cierach et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2014)
Effects of postmortem storage time on color and mitochondria in beef
R. A. Mancini et al.
MEAT SCIENCE (2014)
Consumer preference, behavior and perception about meat and meat products: An overview
Maria Font-i-Furnols et al.
MEAT SCIENCE (2014)
Improving beef color stability: Practical strategies and underlying mechanisms
Surendranath P. Suman et al.
MEAT SCIENCE (2014)
Colour stability of steaks from large beef cuts aged under vacuum or high oxygen modified atmosphere
Gunilla Lindahl
MEAT SCIENCE (2011)
The relationship between muscle fiber characteristics and meat quality traits of highly marbled Hanwoo (Korean native cattle) steers
Young-Hwa Hwang et al.
MEAT SCIENCE (2010)
Predicting Longissimus dorsi myoglobin oxidation in aged beef based on early post-mortem colour measurements on the carcass as a colour stability index
M. J. Beriain et al.
MEAT SCIENCE (2009)
Influence of wet-aging on bloom development in the longissimus thoracis
M. S. Lee et al.
MEAT SCIENCE (2008)
Influence of vacuum-aging period on bloom development of the beef gluteus medics from top sirloin butts
M. S. Lee et al.
MEAT SCIENCE (2008)
Current research in meat color
RA Mancini et al.
MEAT SCIENCE (2005)
Biochemical and physical factors affecting discoloration characteristics of 19 bovine muscles
DR McKenna et al.
MEAT SCIENCE (2005)
Warner-Bratzler shear evaluations of 40 bovine muscles
JB Belew et al.
MEAT SCIENCE (2003)
Consumer preferences for beef color and packaging did not affect eating satisfaction
CE Carpenter et al.
MEAT SCIENCE (2001)