Ascorbic Acid Effects on Bovine Muscle Pigments in the Presence of Radiant Energy
- 1 January 1981
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 46 (1) , 7-12
- https://doi.org/10.1111/j.1365-2621.1981.tb14518.x
Abstract
No abstract availableThis publication has 23 references indexed in Scilit:
- ESTIMATION OF FRESH MUTTON COLOR BY REFLECTANCE SPECTROPHOTOMETRYJournal of Food Science, 1979
- GROUND BEEF EXPOSED TO RADIANT ENERGY: EFFECTS OF FAT AND BHA ON COLORJournal of Food Science, 1978
- A RAPID REFLECTANCE PROCEDURE FOR FOLLOWING MYOGLOBIN OXIDATIVE OR REDUCTIVE CHANGES IN INTACT BEEF MUSCLEJournal of Food Science, 1978
- MYOGLOBIN OXIDATION IN GROUND BEEF: MECHANISTIC STUDIESJournal of Food Science, 1977
- Effect of lipid antioxidants on the stability of meat during storageJournal of Agricultural and Food Chemistry, 1975
- SIMPLIFIED METHODOLOGY FOR MEASURING MEAT COLORJournal of Food Science, 1974
- RADIANT ENERGY‐INDUCED CHANGES IN BOVINE MUSCLE PIGMENTJournal of Food Science, 1973
- Meat Pigment Changes in Intact Beef SamplesJournal of Food Science, 1969
- Heat Induced Changes of Moisture in Turkey MusclesJournal of Food Science, 1967
- EFFECT OF ADDITION OF ANTIOXIDANTS TO FROZEN GROUND BEEFJournal of Food Science, 1960