Sensory colour assessment of fresh meat from pigs supplemented with iron and vitamin E

Meat Science

Volumn 60, Issue 3, 2002, Pages 253-265

  O'Sullivan, M G ^a   Byrne, D V ^a   Stagsted, J ^b   Andersen, H J ^b   Martens, M ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b DANISH INSTITUTE OF AGRICULTURAL SCIENCES   (Denmark)

Author keywords

Colour; Instrumental measurements; Iron; Pork; Sensory; Vitamin E

Indexed keywords

SENSORY COLOR ASSESSMENT;

FOOD PRESERVATION; IRON; MUSCLE; SENSORY PERCEPTION; VITAMINS;

MEATS;

SUS SCROFA;

EID: 0036133570     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(01)00131-0     Document Type: Article

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