Determination of a pH threshold for dark cutting beef based on visual evaluation by Asian consumers
Yining Zhang, Yining Zhang, Benjamin W.B. Holman, Yanwei Mao, Xue Chen, Xin Luo, David Hopkins, Yimin Zhang, Yimin Zhang
Topics & Concepts
RespondentMathematicsTendernessHueStatisticsFood sciencePsychologyAnimal scienceChemistryBiologyArtificial intelligenceComputer scienceLawPolitical scienceMeat and Animal Product QualityBiochemical Analysis and Sensing TechniquesAnimal Nutrition and Physiology