Factors influencing internal color of cooked meats

Authors

Keywords

Internal cooked color, Myoglobin denaturation, Premature browning, Persistent pinking, Pink color defect, Thermal stability

Journal

MEAT SCIENCE

Volume 120, Issue -, Pages 133-144

Publisher

Elsevier BV

Online

2016-04-10

DOI

10.1016/j.meatsci.2016.04.006

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