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Retail colour stability of lamb meat is influenced by breed type, muscle, packaging and iron concentration.
Warner, R D; Kearney, G; Hopkins, D L; Jacob, R H.
Afiliação
  • Warner RD; Cooperative Animal Research Centre for Sheep Industry Innovation, CJ Hawkins Homestead Building, University of New England, Armidale, NSW 2351, Australia; Future Farming Research Division, Department of Primary Industries, 600 Sneydes Rd, Werribee, VIC 3030, Australia; Faculty of Veterinary and Agri
  • Kearney G; 36 Paynes Road, Hamilton 3300, VIC, Australia.
  • Hopkins DL; Cooperative Animal Research Centre for Sheep Industry Innovation, CJ Hawkins Homestead Building, University of New England, Armidale, NSW 2351, Australia; Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, New South Wales, NSW 2794, Australia.
  • Jacob RH; Cooperative Animal Research Centre for Sheep Industry Innovation, CJ Hawkins Homestead Building, University of New England, Armidale, NSW 2351, Australia; Department of Agriculture and Food WA, Baron Hay Court South Perth, WA 6151, Australia.
Meat Sci ; 129: 28-37, 2017 Jul.
Article em En | MEDLINE | ID: mdl-28235693
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Embalagem de Alimentos / Músculo Esquelético / Carne Vermelha / Ferro Idioma: En Ano de publicação: 2017 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Embalagem de Alimentos / Músculo Esquelético / Carne Vermelha / Ferro Idioma: En Ano de publicação: 2017 Tipo de documento: Article