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(King's College London), Heather L. Bruce(University of Alberta), Duo Li(Beijing Luhe Hospital Affiliated to Capital Medical 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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