Impact of myoglobin oxygenation state prior to frozen storage on color stability of thawed beef steaks through retail display
M. Henriott, Nicolas J Herrera, Felipe Ribeiro, K. Hart, N. Bland, Kent M. Eskridge, Chris R. Calkins
Topics & Concepts
MetmyoglobinMyoglobinOxygenationChemistryColor measurementLipid oxidationFood scienceAnimal scienceMedicineBiochemistryBiologyInternal medicineAntioxidantComputer scienceArtificial intelligenceMeat and Animal Product QualityBiochemical effects in animalsBiochemical Analysis and Sensing Techniques