Agricultural and Food SciencesBiologyMedicine

Current research in meat color.

R. Mancini, M. Hunt

2005.9.1MEAT SCIENCE

DOI: 10.1016/j.meatsci.2005.03.003

tlooto Summary

This review surveyed recent literature focused on factors that affect myoglobin chemistry, meat color, pigment redox stability, and methodology used to evaluate these properties, finding that unanswered questions regarding meat color remain.

Abstract

Abstract is not available.

Citation format

MANCINI, R.; HUNT, M. Current research in meat color. MEAT SCIENCE, 2005, 71 1: 100–21.