Measurement of oxygen penetration into meat using an oxygen micro‐electrode
- 1 December 1971
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 6 (4) , 371-381
- https://doi.org/10.1111/j.1365-2621.1971.tb01624.x
Abstract
Summary: An oxygen microelectrode was applied to the measurement of the penetration of oxygen into lean meat exposed to the air. The variation of oxygen penetration with time, temperature and muscle type was investigated. Results show that penetration increases fairly linearly with time, until heavy surface contamination occurs. Fairly large variations were observed between different muscles. The results were compared with related colour and muscle‐respiration data.Keywords
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