Assessment of relative content of myoglobin, oxymyoglobin and metmyoglobin at the surface of beef
- 1 January 1979
- journal article
- Published by Elsevier in Meat Science
- Vol. 3 (1) , 1-10
- https://doi.org/10.1016/0309-1740(79)90019-6
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- QUANTITATIVE DETERMINATION OF METMYOGLOBIN AND TOTAL PIGMENT IN AN INTACT MEAT SAMPLE USING REFLECTANCE SPECTROPHOTOMETRYJournal of Food Science, 1971
- Reflectance as a Measure of Pork and Beef Muscle Tissue ColorJournal of Animal Science, 1969
- The Use of Reflectance Spectrophotometry for the Assay of Raw Meat PigmentsJournal of Food Science, 1965