Results 271 to 280 of about 1,389,522 (295)

Meat color is determined not only by chromatic heme pigments but also by the physical structure and achromatic light scattering properties of the muscle

Comprehensive Reviews in Food Science and Food Safety, 2020
Robyn Warner, Joanne Hughes, Peter Purslow   +2 more
exaly  

Effects of Raw Broiler Breast Meat Color Variation on Marination and Cooked Meat Quality

Poultry Science, 2002
Julie Northcutt, D L Fletcher, D P Smith   +2 more
exaly  

Towards muscle-specific meat color stability of Chinese Luxi yellow cattle: A proteomic insight into post-mortem storage

Journal of Proteomics, 2016
Fei Jia, Yu Fu
exaly  

CIELAB color paths during meat shelf life

Meat Science, 2019
Carlos Saenz Gamasa
exaly  

Molecular basis of meat color

2020
R.A. Mancini, R. Ramanathan
openaire   +1 more source

Comparison of a multispectral vision system and a colorimeter for the assessment of meat color

Meat Science, 2015
Camilla Himmelstrup Trinderup, Anders Dahl   +1 more
exaly  

The Effect of Broiler Breast Meat Color on pH, Moisture, Water-Holding Capacity, and Emulsification Capacity

Poultry Science, 2001
Julie Northcutt, D L Fletcher, D P Smith   +2 more
exaly  

Poultry Meat Color and Oxidation

2017
Rafael Carvalho, Massami Shimokomaki, Mario Estévez   +2 more
openaire   +1 more source

The Relationship Between Raw Broiler Breast Meat Color and Composition

Poultry Science, 2002
Julie Northcutt, D L Fletcher, D P Smith   +2 more
exaly  

Meat Color and Flavor

2001
openaire   +1 more source