Predicting Longissimus dorsi myoglobin oxidation in aged beef based on early post-mortem colour measurements on the carcass as a colour stability index-Reference-Cited by-同舟云学术

Predicting Longissimus dorsi myoglobin oxidation in aged beef based on early post-mortem colour measurements on the carcass as a colour stability index

Published:2009-03 Issue:3 Volume:81 Page:439-445
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Beriain M.J.,Goñi M.V.,Indurain G.,Sarriés M.V.,Insausti K.

Publisher

Elsevier BV

Subject

Food Science

Reference62 articles.

1. Determination of total pigments in red meats;Agullo;Journal of Food Science,1990

2. Meat evaluation handbook;American Meat Science Association,2001

3. Localization of metmyoglobin reducing enzyme activity (NADH-cytochrome b5 reductase) system components in bovine skeletal muscle;Arihara;Meat Science,1995

4. Visual and spectrophotometric evaluations of beef color stability;Arnold;Journal of Food Science,1992

5. Changes in colour of beef Longissimus dorsi muscle during ageing;Boakye;Meat Science,1996

Cited by 37 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of VP, MAP and combined packaging systems on the physicochemical properties and microbiological status of veal from unweaned calves;Meat Science;2024-10

2. Effect of Alkylresorcinols Isolated from Wheat Bran on the Oxidative Stability of Minced-Meat Models as Related to Storage;Antioxidants;2024-07-30

3. The effect of modified atmosphere packaging at an early postmortem stage on lamb meat quality during subsequent aging;Journal of Food Science;2023-12-21

4. Lambs supplemented with Amazonian oilseed co-products: Meat quality and fatty acid profile;PLOS ONE;2023-12-19

5. Principles, Application, and Gaps of High-Intensity Ultrasound and High-Pressure Processing to Improve Meat Texture;Foods;2023-01-19