Production Factors Influence Fresh Lamb Longissimus Colour More Than Muscle Traits Such as Myoglobin Concentration and pH

Meat Science - Netherlands
doi 10.1016/j.meatsci.2016.04.009
Full Text
Abstract

Available in full text

Categories
Food Science
Date
Authors
Publisher

Elsevier BV

Related search

Estimation of Relationships Between Mineral Concentration and Fatty Acid Composition of Longissimus Muscle and Beef Palatability Traits

Journal of Animal Science
Animal ScienceZoologyGeneticsMedicineFood Science
2011English

Effect of Anoxic Anoxia on Myoglobin Concentration in Striated Muscle

American Journal of Physiology-Legacy Content
1949English

Influence of Sonication on Warner-Bratzler Shear Force, Colour and Myoglobin of Beef (M. Semimembranosus)

European Food Research and Technology
IndustrialBiochemistryFood ScienceManufacturing EngineeringBiotechnologyChemistry
2011English

Colour Cues Proved to Be More Informative for Dogs Than Brightness

Proceedings of the Royal Society B: Biological Sciences
GeneticsMolecular BiologyEnvironmental ScienceBiochemistryMicrobiology ImmunologyBiological SciencesMedicineAgricultural
2013English

Metastable Intermediates in Myoglobin at Low pH.

Proceedings of the National Academy of Sciences of the United States of America
Multidisciplinary
1990English

Intensive Lamb Production

Annales de Biologie Animale Biochimie Biophysique
1975English

Influence of Swine Genotype on Fatty Acid Composition of Phospholipids in Longissimus Muscle.

Journal of Animal Science
Animal ScienceZoologyGeneticsMedicineFood Science
1999English

Influence of Breed, Gender, and Halothane Genotype on Lipids of Longissimus Dorsi Muscle of Pigs

2004English

Compensatory Growth in Crossbred Aberdeen Angus and Belgian Blue Steers: Effects on the Colour, Shear Force and Sensory Characteristics of Longissimus Muscle

Meat Science
Food Science
2017English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy