Color and lipid stability of dry aged beef during retail display
Felipe Azevedo Ribeiro, Soon Kiat Lau, Sérgio Bertelli Pflanzer, Jeyamkondan Subbiah, Chris R. Calkins
Topics & Concepts
LightnessLipid oxidationRelative humidityFood scienceDry weightChemistryAccelerated agingAnimal scienceHorticultureBiologyBiochemistryAntioxidantPhysical chemistryPhysicsOpticsThermodynamicsMeat and Animal Product QualityAnimal Nutrition and PhysiologySensory Analysis and Statistical Methods