Vascular infusion with concurrent vascular rinsing on color, tenderness, and lipid oxidation of hog meat

Publication date: Available online 14 December 2020Source: Meat ScienceAuthor(s): Subash C. Kethavath, Ko Eun Hwang, Maggie A. Mickelson, Robert E. Campbell, Mark P. Richards, James R. Claus

Source: Meat Science - December 16, 2020 Category: Food Science Source Type: research