Meat Science Review Use of RedoxSYS to measure oxidation reduction potential in beef Kendra M. Wills, A. R. English, M. Neilson, G. G. Mafi, D. L. Vanoverbeke, C. Gifford And R. Ramanathan, Oklahoma State University K. B. Bjugstad, Aytu Bioscience January 12, 2016 No Comments At the point of sale, beef color is one of the most important quality attributes that influences consumer’s purchasing decisions.Read More
