Results 331 to 340 of about 354,892 (342)

Post-mortem changes in sarcoplasmic proteome and its relationship to meat color traits in M. semitendinosus of Chinese Luxi yellow cattle

Food Research International, 2015
Wei Wu, Yu Fu
exaly  

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

Journal of Proteomics, 2016
Wei Wu, Yu Fu, Fei Jia
exaly  

Color in Cured Meat Products and Fresh Meat

2016
openaire   +1 more source

[Color formation and color preservation in fresh meat and meat products].

Tijdschrift voor ziekenverpleging, 1971
openaire   +1 more source

Protecting meat color: The interplay of betanin red and myoglobin through antioxidation and coloration

Food Chemistry
Chunbao Li
exaly  

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

Poultry Science, 2001
exaly  

How is the instrumental color of meat measured?

Meat Science, 2011
exaly  

Does It Look Cooked? A Review of Factors That Influence Cooked Meat Color

Journal of Food Science, 2006
exaly  

Color Characteristics of Meat and Poultry Processing

2008
Juana Fern√°ndez-L√≥pez, Jos√© Angel P√©rez-√Ålvarez   +1 more
openaire   +1 more source

Influence of high pressure on the color and microbial quality of beef meat

LWT - Food Science and Technology, 2003
exaly