Measuring pork color: Effects of bloom time, muscle, pH and relationship to instrumental parameters

Meat Science

Volumn 57, Issue 2, 2001, Pages 169-176

  Brewer, M S ^a   Zhu, L G ^a   Bidner, B ^b   Meisinger, D J ^c   McKeith, F K ^b  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

^b Dept of Food Sci and Hum Nutr   (United States)

^c National Pork Producers Council   (United States)

Author keywords

Bloom; Muscle; PH; Pork color

Indexed keywords

EID: 0035545454     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(00)00089-9     Document Type: Article

References (12)

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