Initial Bloom Color is a Poor Predictor of Retail Color Stability in Lamb Loin Meat
The rapid browning of lamb meat on retail display reduces its appeal to consumers and thus the marketability of lamb meat. Predicting the rate of meat browning on retail display would allow retailers to effectively manage this issue. The ability of bloomed meat color at the start of retail display t...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Iowa State University Digital Press
2019-02-01
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| Series: | Meat and Muscle Biology |
| Subjects: | |
| Online Access: | https://www.iastatedigitalpress.com/mmb/article/id/9085/ |