Effects of Sodium Chloride, Phosphate, and Dextrose on the Heat Stability of Purified Myoglobin, Hemoglobin, and Cytochrome c
Open Access
- 1 September 1989
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 68 (9) , 1218-1225
- https://doi.org/10.3382/ps.0681218
Abstract
No abstract availableThis publication has 31 references indexed in Scilit:
- Factors Influencing Color of Dark Cutting Beef MuscleJournal of Food Science, 1986
- Effects of Low Temperature and Increased Oxygen Concentration on Color of Intact Pre‐rigor MuscleJournal of Food Science, 1985
- Effects of Beef Carcass Electrical Stimulation and Hot Boning on Muscle Display Color of Polyvinylchloride Packaged SteaksJournal of Food Science, 1984
- COLOR FORMATION IN COOKED MODEL AND MEAT SYSTEMS WITH ORGANIC AND INORGANIC COMPOUNDSJournal of Food Science, 1975
- PORCINE AND OVINE MYOGLOBIN: ISOLATION, PURIFICATION, CHARACTERIZATION AND STABILITYJournal of Food Science, 1972
- ON THE NATURE OF COOKED MEAT HEMOPROTEINJournal of Food Science, 1971
- Cytochrome c. I. Effect of Cl− on the conformational transitions of ferricytochrome c at acid pHBiochemical and Biophysical Research Communications, 1968
- Total Pigments and Myoglobin Concentration In Four Bovine MusclesJournal of Food Science, 1967
- Enzymatic Reduction of Metmyoglobin by Ground BeefJournal of Food Science, 1965
- REFLECTANCE SPECTRAL STUDIES OF THE HEMATIN PIGMENTS OF COOKED BEEFJournal of Food Science, 1957