Effects of fibre orientation, myoglobin redox form, and postmortem storage on NIR tissue oximeter measurements of beef longissimus muscle. [electronic resource]
Producer: 20100726Description: 79-85 p. digitalISSN:- 1873-4138
- Animals
- Cattle
- Food Handling -- methods
- Food Packaging -- methods
- Food Technology -- methods
- Meat -- analysis
- Muscle Fibers, Skeletal
- Myoglobin -- analysis
- Oxidation-Reduction
- Oximetry -- methods
- Oxygen -- analysis
- Pigmentation
- Refrigeration
- Reproducibility of Results
- Spectrophotometry
- Surface Properties
- Time Factors
No physical items for this record
Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't
There are no comments on this title.
Log in to your account to post a comment.