Effects of data expression, sample location, and oxygen partial pressure on initial nitric oxide metmyoglobin formation and metmyoglobin-reducing-activity measurement in beef muscle

Author:

Mancini R.A.,Seyfert M.,Hunt M.C.

Publisher

Elsevier BV

Subject

Food Science

Reference20 articles.

1. Guidelines for meat color evaluation;AMSA;Reciprocal Meat Conference Proceedings,1991

2. Metmyoglobin reducing activity;Bekhit;Meat Science,2005

3. Non-enzymatic reduction and oxidation of myoglobin and hemoglobin by nicotinamide adenine dinucleotides and flavins;Brown;Journal of Biological Chemistry,1969

4. Claus, J., Mohanan, S., & Russell, R. (2005). Biochemical and physical properties of ten different beef muscles in relation to meat color. In: Proceedings of the 51st International Congress of Meat Science and Technology (Abstract 11611), Baltimore, Maryland. 7–12 August, 2005.

5. Influence of aerobic metmyoglobin reducing capacity on color stability of beef;Faustman;Journal of Food Science,1990

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