Biochemical Basis of Fresh Ham Color Development
Commercial hams display variation in color uniformity across the cut surface, especially the semimembranosus (SM) muscle. This variation in fresh ham color, or two-toning, persists through further processing and contributes to production of a less desirable end product. In an attempt to understand t...
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Virginia Tech
2015
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| Online Access: | http://hdl.handle.net/10919/56591 |