Metmyoglobin Reducing Capacity of Fresh Normal, PSE, and DFD Pork During Retail Display
- 1 May 1998
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 63 (3) , 390-393
- https://doi.org/10.1111/j.1365-2621.1998.tb15749.x
Abstract
No abstract availableKeywords
This publication has 20 references indexed in Scilit:
- Influence of storage time on parameters of colour stability of beefMeat Science, 1995
- Early Post Mortem pH decrease in porcine M. longissimus dorsi of PSE, Normal and DFD qualityMeat Science, 1993
- Determination of Metmyoglobin Reductase Activity in Bovine Skeletal MusclesJournal of Food Science, 1991
- Colour stability of bovine Longissimus and Psoas major muscle as affected by electrical stimulation and hot boningMeat Science, 1990
- Metmyoglobin reductase activity in bovine musclesMeat Science, 1990
- A review of the relationships of pH with physical aspects of pork qualityMeat Science, 1988
- Biochemical factors influencing metmyoglobin formation in beef musclesMeat Science, 1987
- Post-slaughter influences on the formation of metyyoglobin in beef musclesMeat Science, 1985
- Biochemical factors influencing metmyoglobin formation on beef from muscles of differing colour stabilityMeat Science, 1982
- Assessment of relative content of myoglobin, oxymyoglobin and metmyoglobin at the surface of beefMeat Science, 1979