The rate of metmyoglobin formation in beef, pork, and turkey meat as influenced by pH, sodium chloride, and sodium tripolyphosphate
- 1 January 1990
- journal article
- research article
- Published by Elsevier in Meat Science
- Vol. 28 (3) , 203-210
- https://doi.org/10.1016/0309-1740(90)90004-p
Abstract
No abstract availableThis publication has 15 references indexed in Scilit:
- Effect of salt on oxidative changes in pre- and post-rigor ground beefMeat Science, 1988
- Color and Color Stability of Frozen Restructured Beef Steaks: Effect of Sodium Chloride, Tripolyphosphate, Nitrogen Atmosphere, and Processing ProceduresJournal of Food Science, 1987
- Effect of Phosphates on the Functional Properties of Restructured Beef Rolls: The Role of pH, Ionic Strength, and Phosphate TypeJournal of Food Science, 1986
- Myoglobin interspecies structural differences: Effects on autoxidation and oxygenationArchives of Biochemistry and Biophysics, 1986
- The extraction of haem pigments from fresh meatInternational Journal of Food Science & Technology, 1979
- Assessment of relative content of myoglobin, oxymyoglobin and metmyoglobin at the surface of beefMeat Science, 1979
- EFFECT OF SALT, SODIUM TRIPOLYPHOSPHATE AND STORAGE ON RESTRUCTURED PORKJournal of Food Science, 1976
- Autoxidation of native oxymyoglobin from bovine heart muscleArchives of Biochemistry and Biophysics, 1974
- METMYOGLOBIN REDUCTION AND FORMATION IN BEEF DURING AEROBIC STORAGE AT l°CJournal of Food Science, 1972
- Turbidity correction for absorption spectra of colored solutionsBiochimica et Biophysica Acta (BBA) - Biophysics including Photosynthesis, 1966