Effects of fibre orientation, myoglobin redox form, and postmortem storage on NIR tissue oximeter measurements of beef longissimus muscle-Reference-Cited by-同舟云学术

Effects of fibre orientation, myoglobin redox form, and postmortem storage on NIR tissue oximeter measurements of beef longissimus muscle

Published:2010-01 Issue:1 Volume:84 Page:79-85
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Mohan A.,Hunt M.C.,Barstow T.J.,Houser T.A.,Bopp C.,Hueber D.M.

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

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5. Metmyoglobin reducing activity. A review;Bekhit;Meat Science,2005

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