A structural approach to understanding the interactions between colour, water-holding capacity and tenderness

Meat Science - Tập 98 Số 3 - Trang 520-532 - 2014
Joanne Hughes1, Sofia K. Øiseth2, Peter P. Purslow3, Robyn D. Warner4
1CSIRO Animal Food And Health Sciences, 39 Kessels Rd, Coopers Plains, Qld 4108, Australia
2CSIRO Animal, Food and Health Sciences, 671 Sneydes Rd, Werribee, Vic. 3030, Australia
3Departamento de Technologia de los Alimentos, Facultad de Ciencias Veterinarias, Universidad Nacional Del Centro de La Província de Buenos Aires, Tandil, B7000 Bs. As., Argentina.
4Department of Veterinary and Agricultural Science, The University of Melbourne, Parkville, Vic 3010, Australia

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