Retail colour (oxidation) of meat is affected by antioxidant status and heme iron but not polyunsaturated fatty acids of muscle in lambs

Retail colour (oxidation) of meat is affected by antioxidant status and heme iron but not polyunsaturated fatty acids of muscle in lambs
E.N. Ponnampalam, K.L. Butler, M.B. McDonagh, J.L. Jacobs, F.R. Dunshea and D.L. Hopkins