Post-slaughter influences on the formation of metyyoglobin in beef muscles
- 1 January 1985
- journal article
- research article
- Published by Elsevier in Meat Science
- Vol. 15 (3) , 149-171
- https://doi.org/10.1016/0309-1740(85)90034-8
Abstract
No abstract availableThis publication has 17 references indexed in Scilit:
- Electrical stunning and stillness of lambsMeat Science, 1984
- Effects of Beef Carcass Electrical Stimulation and Hot Boning on Muscle Display Color of Polyvinylchloride Packaged SteaksJournal of Food Science, 1984
- Anoxic storage of fresh beef. 1: Nitrogen and carbon dioxide storage atmospheresMeat Science, 1980
- Factors affecting the rate of metmyoglobin accumulation in pre-packaged beefMeat Science, 1980
- Relative role of catalysts and reductants in the formation of metmyoglobin in aerobically stored beefMeat Science, 1977
- Biochemical studies on the discoloration of fresh meatInternational Journal of Food Science & Technology, 1973
- METMYOGLOBIN REDUCTION AND FORMATION IN BEEF DURING AEROBIC STORAGE AT l°CJournal of Food Science, 1972
- Consumption of oxygen by the muscles of beef animals and related species. II. Consumption of oxygen by post-rigor muscleJournal of the Science of Food and Agriculture, 1972
- METMYOGLOBIN FORMATION IN BEEF MUSCLES AS INFLUENCED BY WATER CONTENT AND ANATOMICAL LOCATIONJournal of Food Science, 1971
- Metmyoglobin Formation in Beef Stored in Carbon Dioxide Enriched and Oxygen Depleted AtmospheresJournal of Food Science, 1970