Effect of Muscle pH and Display Conditions on Surface Color in Hanwoo (Korean Native Cattle) Beef
S. K. Lee (Lee SK), Y. S. Kim (Kim YS), J. Y. Kim (Kim JY), Y. H. Song (Song YH)
Asian-Australas J Anim Sci. 2001;14(3):365-371.   Published online 2001 Mar 1     DOI: https://doi.org/10.5713/ajas.2001.365
Citations to this article as recorded by Crossref logo
Sensory quality characteristics with different beef quality grades and surface texture features assessed by dented area and firmness, and the relation to muscle fiber and bundle characteristics
Y. Lee, B. Lee, H.K. Kim, Y.K. Yun, S.J. Kang, K.T. Kim, B.D. Kim, E.J. Kim, Y.M. Choi
Meat Science.2018; 145: 195.     CrossRef
Quality of pork loin stored under different light intensity
Monika Marcinkowska-Lesiak, Ewa Poławska, Adrian Stelmasiak, Agnieszka Wierzbicka
CyTA - Journal of Food.2017; 15(3): 336.     CrossRef
Effects of three lighting intensities during display on discolouration of beef semitendinosus muscle
Marek Cierach, Jacek Niedźwiedź
European Food Research and Technology.2014; 239(3): 377.     CrossRef
Meat Shelf-life and Extension using Collagen/Gelatin Coatings: A Review
M. N. Antoniewski, S. A. Barringer
Critical Reviews in Food Science and Nutrition.2010; 50(7): 644.     CrossRef