High pH in beef longissimus thoracis reduces muscle fibre transverse shrinkage and light scattering which contributes to the dark colour
J Hughes, F Clarke, P Purslow, R Warner
Food Research International | ELSEVIER | Published : 2017
Awarded by FONCyT
The authors and CSIRO acknowledges funding provided by Australian Meat Processor Corporation (AMPC) and matching funds provided from the Australian Government, via Meat and Livestock Australia (MLA), to support the research and development detailed in this publication. The support of Griffith University, in particular the Imaging and Image Analysis Facility is also gratefully acknowledged.We also acknowledge the technical assistance of Vicki Eggleston, Anita Sikes and Janet Stark. We also acknowledge the support of FONCyT (PRH-PICT 2013-3292).