Factors affecting the rate of metmyoglobin accumulation in pre-packaged beef
Factors affecting the rate of discoloration of pre-packaged beef have been compared quantitatively in a number of experimental animals. Inter-muscular variability is the most important single factor and ranges from the stable M. longissimus dorsi to the unstable M. psoas major, the degree of discolo...
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| Veröffentlicht in: | Meat science 1980-01, Vol.4 (4), p.247-265 |
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| Format: | Artikel |
| Sprache: | eng |
| Online-Zugang: | Volltext |
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