Effect of postmortem time on the metmyoglobin reductase activity, oxygen consumption, and colour stability of different lamb muscles-Reference-Cited by-同舟云学术

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Effect of postmortem time on the metmyoglobin reductase activity, oxygen consumption, and colour stability of different lamb muscles

Published:2013-03-02 Issue:4 Volume:236 Page:579-587
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Gao Xiaoguang,Xie Li,Wang Zhenyu,Li Xingmin,Luo Hailing,Ma Changwei,Dai Ruitong

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-012-1903-8.pdf

Reference41 articles.

1. Arihara K, Cassens RG, Greaser ML, Luchansky JB, Mozdziak PE (1995) Localization of metmyoglobin-reducing enzyme (NADH-cytochrome b5 reductase) system components in bovine skeletal muscle. Meat Sci 39:205–213

2. Ledward DA (1985) Post-slaughter influences on the formation of metmyoglobin in beef muscles. Meat Sci 15:149–171

3. Faustman C, Cassens RG (1990) The biochemical basis for meat discoloration in fresh meat: a review. J Muscle Foods 1:217–243

4. Bekhit AE, Faustman C (2005) Metmyoglobin reducing activity: a review. Meat Sci 71:407–439

5. Luciano G, Monahan FJ, Vasta V, Pennisi P, Bella M, Priolo A (2009) Lipid and colour stability of meat from lambs fed fresh herbage or concentrate. Meat Sci 82:193–199

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