Biomolecular Interactions Governing Fresh Meat Color in Post-mortem Skeletal Muscle: A Review

Ranjith Ramanathan; Surendranath P. Suman; Cameron Faustman

doi:10.1021/acs.jafc.9b08098

journal article Feb 11, 2020

Biomolecular Interactions Governing Fresh Meat Color in Post-mortem Skeletal Muscle: A Review

Ranjith Ramanathan

Surendranath P. Suman Cameron Faustman

Journal of Agricultural and Food Chemistry Vol. 68 No. 46 pp. 12779-12787 · American Chemical Society (ACS)

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Details

Published: Feb 11, 2020
Vol/Issue: 68(46)
Pages: 12779-12787
License: View

Authors

R

Ranjith Ramanathan

Department of Animal and Food Sciences, Oklahoma State University, Stillwater, Oklahoma 74078, United States

S

Surendranath P. Suman

Department of Animal and Food Sciences, University of Kentucky, Lexington, Kentucky 40546, United States

C

Cameron Faustman

Department of Animal Science, University of Connecticut, Storrs, Connecticut 06269, United States

Cite This Article

Ranjith Ramanathan, Surendranath P. Suman, Cameron Faustman (2020). Biomolecular Interactions Governing Fresh Meat Color in Post-mortem Skeletal Muscle: A Review. Journal of Agricultural and Food Chemistry, 68(46), 12779-12787. https://doi.org/10.1021/acs.jafc.9b08098

Biomolecular Interactions Governing Fresh Meat Color in Post-mortem Skeletal Muscle: A Review

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