000			01519 a2200457 4500
005			20250515220425.0
264		0	_c20100726
008			201007s 0 0 eng d
022			_a1873-4138
024	7		_a10.1016/j.meatsci.2009.08.024 _2doi
040			_aNLM _beng _cNLM
100	1		_aMohan, A
245	0	0	_aEffects of fibre orientation, myoglobin redox form, and postmortem storage on NIR tissue oximeter measurements of beef longissimus muscle. _h[electronic resource]
260			_bMeat science _cJan 2010
300			_a79-85 p. _bdigital
500			_aPublication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't
650	0	4	_aAnimals
650	0	4	_aCattle
650	0	4	_aFood Handling _xmethods
650	0	4	_aFood Packaging _xmethods
650	0	4	_aFood Technology _xmethods
650	0	4	_aMeat _xanalysis
650	0	4	_aMuscle Fibers, Skeletal
650	0	4	_aMyoglobin _xanalysis
650	0	4	_aOxidation-Reduction
650	0	4	_aOximetry _xmethods
650	0	4	_aOxygen _xanalysis
650	0	4	_aPigmentation
650	0	4	_aRefrigeration
650	0	4	_aReproducibility of Results
650	0	4	_aSpectrophotometry
650	0	4	_aSurface Properties
650	0	4	_aTime Factors
700	1		_aHunt, M C
700	1		_aBarstow, T J
700	1		_aHouser, T A
700	1		_aBopp, C
700	1		_aHueber, D M
773	0		_tMeat science _gvol. 84 _gno. 1 _gp. 79-85
856	4	0	_uhttps://doi.org/10.1016/j.meatsci.2009.08.024 _zAvailable from publisher's website
999			_c19734322 _d19734322