The significance of pre-slaughter stress and diet on colour and colour stability of pork

Meat Science

Volumn 63, Issue 2, 2003, Pages 199-209

  Rosenvold, Katja ^a   Andersen, Henrik J ^a  

^a DANISH INSTITUTE OF AGRICULTURAL SCIENCES   (Denmark)

Author keywords

Colour; Colour stability; Pork; Pre slaughter stress

Indexed keywords

COLOR STABILITY;

AGING OF MATERIALS; COLOR; DISCOLORATION; METABOLISM; MUSCLE; THERMAL EFFECTS;

MEATS;

EID: 0037207544     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(02)00071-2     Document Type: Article

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