A structural approach to understanding the interactions between colour, water-holding capacity and tenderness.

By J. Hughes, S. Oiseth, P. Purslow, R. Warner. Meat Science, 2014

640 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Biomedical Engineering, Food Science

View Paper: https://www.semanticscholar.org/paper/c075394f556ee89bfaa3905fadf05cd317cf8bbe

How researchers see this paper

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

1. A. Ramos
2. H. P. Cazedey
3. E. Ramos
4. P. R. Fontes
5. R. D. A. T. Filho

Citations in the corpus

• Drip Loss Assessment by Different Analytical Methods and Their Relationships with Pork Quality Classification (2017, background): “The separation of fiber bundles and individual muscle cells forms gaps (“drip channels”) that guide the water from the extracellular space to the meat surface [1, 3, 15, 16].”