Oxidative and color changes in M. longissimus dorsi from three lines of free-range reared Iberian pigs slaughtered at 90 kg live weight and commercial pigs under refrigerated storage

Oxidative and color changes in M. longissimus dorsi from three lines of free-range reared Iberian pigs slaughtered at 90 kg live weight and commercial pigs under refrigerated storage
M. Estévez, D. Morcuende, J. Ventanas and R. Cava