TY  - GEN
AU  - Stufft,K
AU  - Elgin,J
AU  - Patterson,B
AU  - Matarneh,S K
AU  - Preisser,R
AU  - Shi,H
AU  - England,E M
AU  - Scheffler,T L
AU  - Mills,E W
AU  - Gerrard,D E
TI  - Muscle characteristics only partially explain color variations in fresh hams
SN  - 1873-4138
PY  - 2017///0712
KW  - Animals
KW  - Food Quality
KW  - Food, Preserved
KW  - analysis
KW  - Glycolysis
KW  - Hamstring Muscles
KW  - enzymology
KW  - Hydrogen-Ion Concentration
KW  - L-Lactate Dehydrogenase
KW  - metabolism
KW  - Meat
KW  - Myoglobin
KW  - Myosin Heavy Chains
KW  - Myosin Type I
KW  - Pigments, Biological
KW  - Reproducibility of Results
KW  - Sus scrofa
N1  - Publication Type: Comparative Study; Journal Article
UR  - https://doi.org/10.1016/j.meatsci.2016.12.012
ER  -