Effect of changes in the structure of myoglobin on the color of meat products
Color is an important factor in determining a consumer's desire to buy and an important indicator of meat quality. Processing and storage processes affect the color of meat products. Therefore, research on how to improve the color of meat products can not only improve the quality of meat produc...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Maximum Academic Press
2024-01-01
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| Series: | Food Materials Research |
| Subjects: | |
| Online Access: | https://www.maxapress.com/article/doi/10.48130/fmr-0024-0003 |