Zobrazeno 1 - 3
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pro vyhledávání: '"K. Stufft"'
Autor:
E. W. Mills, Hao Shi, K. Stufft, E. M. England, J. Elgin, David E. Gerrard, R. Preisser, Tracy L. Scheffler, Sulaiman K. Matarneh, B. Patterson
Publikováno v:
Meat Science. 128:88-96
Fresh hams display significant lean color variation that persists through further processing and contributes to a less desirable cured product. In an attempt to understand the underlying cause of this color disparity, we evaluated the differences in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fe4c203db7a93e71047ffa7e4747962e
https://doi.org/10.1016/j.meatsci.2016.12.012
https://doi.org/10.1016/j.meatsci.2016.12.012
Autor:
B. Patterson, E. C. Stewart, K. Stufft, Hao Shi, R. Preisser, David E. Gerrard, Sulaiman K. Matarneh, Tracy L. Scheffler, S. Eilert, E. M. England
Publikováno v:
Poultry Science. 96:1492-1503
Fresh turkey meat color is determined by many factors that include muscle fiber type composition and heme protein concentrations. These factors either are affected by or influence biochemical events occurring postmortem. Deviations in the processing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e764542786342c2e85edb497621804b1
https://doi.org/10.3382/ps/pew410
https://doi.org/10.3382/ps/pew410
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