The relationship between meat color (CIE L* and a *), myoglobin content, and their influence on muscle fiber characteristics and pork quality

Korean Journal for Food Science of Animal Resources

Volumn 30, Issue 4, 2010, Pages 626-633

  Kim, Gap Don ^a   Jeong, Jin Yeon ^a   Hur, Sun Jin ^a   Yang, Han Sul ^a   Jeon, Jin Tae ^a   Joo, Seon Tea ^a  

^a Gyeongsang National University   (South Korea)

Author keywords

Meat color; Muscle fiber; Myoglobin content; Pork quality

Indexed keywords

SUIDAE;

EID: 79960770138     PISSN: 12258563     EISSN: None     Source Type: Journal    
DOI: 10.5851/kosfa.2010.30.4.626     Document Type: Article

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