CIELAB color coordinates versus relative proportions of myoglobin redox forms in the description of fresh meat appearance

Comparison between two different methods to obtain the proportions of myoglobin redox forms on fresh meat from reflectance measurements

(2015) B. Hernández et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Evaluation of three vacuum packaging methods for retail beef loin cuts

(2014) Phillip E. Strydom et al.   MEAT SCIENCE

The influence of myoglobin on the colour of minced pork loin

(2013) Tadeusz Karamucki et al.   MEAT SCIENCE

Influence of vacuum skin packaging on color stability of beef longissimus lumborum compared with vacuum and high-oxygen modified atmosphere packaging

(2012) Xin Li et al.   MEAT SCIENCE

Antioxidant status, colour stability and myoglobin resistance to oxidation of longissimus dorsi muscle from lambs fed a tannin-containing diet

(2010) G. Luciano et al.   FOOD CHEMISTRY

A multispectral imaging technique to determine concentration profiles of myoglobin derivatives during meat oxygenation

(2008) Carlos Sáenz et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY