Meat ScienceVolume 112, February 2016, Page 175153Use of redoxsys to measure oxidation reduction potential in beefAuthor links open overlay panelK.M. Wills a, A.R. English a, G.G. Mafi a, D.L. VanOverbeke a, C. Gifford a, K.B. Bjugstad b, R. Ramanathan aShow moreShareCitehttps://doi.org/10.1016/j.meatsci.2015.08.167Get rights and contentReferences (0)Cited by (0)View full textCopyright © 2015 Published by Elsevier Ltd.