Oxymyoglobin formation in meat and poultry
- 31 December 1994
- journal article
- Published by Elsevier in Meat Science
- Vol. 36 (3) , 397-406
- https://doi.org/10.1016/0309-1740(94)90135-x
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
- Factors involved in the discoloration of beef meatInternational Journal of Food Science & Technology, 1990
- Assessment of relative content of myoglobin, oxymyoglobin and metmyoglobin at the surface of beefMeat Science, 1979
- The effect of an artificially induced high pH on the susceptibility of minced porcine muscle to undergo oxidative rancidity under frozen storageInternational Journal of Food Science & Technology, 1975
- Discolouration in pre‐packaged beef: measurement by reflectance spectrophotometry and shopper discriminationInternational Journal of Food Science & Technology, 1973
- Metmyoglobin Formation in Beef Stored in Carbon Dioxide Enriched and Oxygen Depleted AtmospheresJournal of Food Science, 1970
- Enzymatic Reduction of Metmyoglobin by Ground BeefJournal of Food Science, 1965
- Post-mortem formation of methaemoglobin in red muscleBiochemical Journal, 1929