Predicting Longissimus dorsi myoglobin oxidation in aged beef based on early post-mortem colour measurements on the carcass as a colour stability index

Meat Science

Volumn 81, Issue 3, 2009, Pages 439-445

  Beriain, M J ^a   Goni M V ^a   Indurain, G ^a   Sarries M V ^a   Insausti, K ^a  

^a PUBLIC UNIVERSITY OF NAVARRE   (Spain)

Author keywords

Beef; Carcass; Colour stability; Prediction

Indexed keywords

EID: 57049099133     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2008.09.009     Document Type: Article

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