Stufft, K <br/><br/>
Muscle characteristics only partially explain color variations in fresh hams.  [electronic resource] 

 -  Meat science  Jun 2017 
 - 88-96 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article 
<br/><br/><label>ISSN: </label>1873-4138 
<br/><br/><label>Standard No.: </label>10.1016/j.meatsci.2016.12.012  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Food Quality<br/>Food, Preserved--analysis<br/>Glycolysis<br/>Hamstring Muscles--enzymology<br/>Hydrogen-Ion Concentration<br/>L-Lactate Dehydrogenase--metabolism<br/>Meat--analysis<br/>Myoglobin--metabolism<br/>Myosin Heavy Chains--metabolism<br/>Myosin Type I--metabolism<br/>Pigments, Biological--analysis<br/>Reproducibility of Results<br/>Sus scrofa