Causes and Contributing Factors to “Dark Cutting” Meat: Current Trends and Future Directions: A Review

Eric N. Ponnampalam(The University of Melbourne), Alaa El‐Din A. Bekhit(University of Otago), David Hopkins(New South Wales Department of Primary Industries), Heather L. Bruce(University of Alberta), Duo Li(Zhejiang University), G. Baldi(Agriculture Victoria)
Comprehensive Reviews in Food Science and Food Safety
March 27, 2017
10.1111/1541-4337.12258
Cited by 251

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