Understanding the development of color and color stability of dark cutting beef based on mitochondrial proteomics.
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DOI: 10.1016/j.meatsci.2020.108046
Abstract: Label-free proteomics was applied to understand the color and color stability development of dark cutting beef (DC). The color traits of DC (pH = 6.86) and normal beef (pH = 5.49) were determined during 7 days of display. DC had… read more here.
Keywords: beef; color; color stability; dark cutting ... See more keywords