Strategies to limit meat wastage: Focus on meat discoloration
Ranjith Ramanathan, Melvin C. Hunt, T. Douglas Price, G. G. Mafi
Topics & Concepts
MetmyoglobinLimitingFood scienceRed meatMeat packing industryFood wasteLipid oxidationProcessed meatBusinessConsumer demandFerrousBiochemical engineeringChemistryMyoglobinWaste managementEngineeringEconomicsBiochemistryMarket economyOrganic chemistryAntioxidantMechanical engineeringMeat and Animal Product QualityAgriculture Sustainability and Environmental ImpactFood Waste Reduction and Sustainability