Impact of myoglobin oxygenation state prior to frozen storage on color stability of thawed beef steaks through retail display

Publication date: Available online 11 July 2020Source: Meat ScienceAuthor(s): M.L. Henriott, N.J. Herrera, F.A. Ribeiro, K.B. Hart, N.A. Bland, K. Eskridge, C.R. Calkins

Source: Meat Science - July 12, 2020 Category: Food Science Source Type: research