Meat Science · 2010 · 91 citations · 19 references
Meat PackagingEnd-point TemperatureInternal Cooked ColorCookery MethodMeat QualityFood QualityMeat ScienceFood SafetyHealth Sciences
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Using objective measures of muscle color to predict beef longissimus tenderness.
D. M. Wulf, S F O'Connor, J. D. Tatum et al. · Journal of Animal Science · 1997 · 175 citations