Principal component analysis of lipid and protein oxidation products and their impact on color stability in bison longissimus lumborum and psoas major muscles

Publication date: Available online 16 April 2021Source: Meat ScienceAuthor(s): Md Mahmudul Hasan, Vipasha Sood, Chyngyz Erkinbaev, Jitendra Paliwal, Surendranath Suman, Argenis Rodas-Gonzalez

Source: Meat Science - April 17, 2021 Category: Food Science Source Type: research