Study on meat color stability of Qinchuan cattle during post-slaughter storage-Reference-Cited by-同舟云学术

Study on meat color stability of Qinchuan cattle during post-slaughter storage

Published:2023 Issue: Volume:43 Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

CHEN Xueyan¹^ORCID,YANG Bo¹,LI Yalei¹^ORCID,LUO Ruiming¹,ZHANG Meng¹,ZHANG Qian¹,WANG Jinxia¹,LI Rong¹,HU Lijun¹

Affiliation:

1. Ningxia University, China

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612023000100454&tlng=en

Reference40 articles.

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3. The effects of rapeseed cake intake during the finishing period on the fatty-acid composition of the longissimus muscle of Limousin steers and changes in meat colour and lipid oxidation during storage;Benhissi H.;Animal Production Science,2020

4. Changes in quality characteristics of southern bluefin tuna (Thunnus maccoyii) during refrigerated storage and their correlation with color stability;Bu Y.;LWT,2022

5. Production factors influence fresh lamb longissimus colour more than muscle traits such as myoglobin concentration and pH;Calnan H.;Meat Science,2016

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