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The structure and oxidation properties of cooked cured meat pigment (CCMP) were investigated by comparing the change in spectra of CCMP before and after oxidisation. CCMP was extracted using petroleum...
This paper overviews the biophysical methods developed to gain access to meat structure information. The meat industry needs reliable meat quality information throughout the production process in orde...
This paper reviewed the mechanisms by which glycolytic rate and pre-rigor stretching of muscle impact on meat quality. If muscle is free to shorten during the rigor process extremes in glycolytic rate...

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