Understanding the action of muscle iron concentration on dark cutting: An important aspect affecting consumer confidence of purchasing meat.
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DOI: 10.1016/j.meatsci.2020.108156
Abstract: We investigated the association of muscle iron concentration, in addition to ultimate pH (pHU), on dark meat formation in sheep of different breeds fed forage-based diets. At 1 h simulated display, redness of meat (a*-value) increased… read more here.
Keywords: meat; iron concentration; dark cutting; muscle iron ... See more keywords