INFLUENCE OF CARCASS MATURITY AND MARBLING ON THE PHYSICAL AND CHEMICAL CHARACTERISTICS OF BEEF. II. MUSCLE PIGMENTS AND COLOR.
D000818:Animals; D002417:Cattle; D003116:Color; D006454:Hemoglobins; D008460:Meat; D009211:Myoglobin
D006454:Hemoglobins; D009211:Myoglobin
CATTLE; COLOR; HEMOGLOBIN; MEAT; MYOGLOBIN