Pre‐slaughter injection of sodium ascorbate as a method of inhibiting metmyoglobin formation in fresh beef
- 1 January 1975
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 26 (1) , 85-90
- https://doi.org/10.1002/jsfa.2740260110
Abstract
Colour deterioration, measured by metmyoglobin accumulation, in four muscles, from 10 beef animals, intravenously injected pre‐slaughter with sodium ascorbate, is compared with similar muscles from 10 control animals, at 0 °C and 5 °C. Meat from sodium ascorbate treated animals has significantly better colour stability, particularly M. psoas major and M. gluteus medius at the higher storage temperature.This publication has 8 references indexed in Scilit:
- P-Doped Titania Xerogels as Efficient UV-Visible PhotocatalystsJournal of Materials Science and Chemical Engineering, 2014
- Store-and-Forward Diagnostic Telepathology of Small Biopsies by E-Mail Attachment: A Feasibility Pilot Study with a View for Future Application in Thailand Diagnostic Pathology ServicesTelemedicine and e-Health, 2002
- METMYOGLOBIN REDUCTION AND FORMATION IN BEEF DURING AEROBIC STORAGE AT l°CJournal of Food Science, 1972
- A Simple Microscope Stand for Picture ExaminationStudies in Conservation, 1971
- The Use of Reflectance Spectrophotometry for the Assay of Raw Meat PigmentsJournal of Food Science, 1965
- Enzymatic Reduction of Metmyoglobin by Ground BeefJournal of Food Science, 1965
- Oxidative Rancidity and Discoloration in MeatPublished by Elsevier ,1954
- Post-mortem formation of methaemoglobin in red muscleBiochemical Journal, 1929