Improving the sensory and nutritional quality of fresh meat

By Joseph P. Kerry, D. Ledward. 2009

170 citations recorded by the source corpus.

Subfields: Animal Science and Zoology

View Paper: https://www.semanticscholar.org/paper/3ed0c1e316a8d1cef787a5ca53593a13e72c5eee

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Animal Science and Zoology

1. Maria Font-i-Furnols
2. L. Guerrero

Citations in the corpus

• Consumer preference, behavior and perception about meat and meat products: an overview. (2014, background): “Inmeat products such as dry cured ham, color has also been reported to be important for consumers (Morales et al., 2008), and iridescence produced a change in color that was not appreciated by consumers (Mancini, 2009).”