The effect of pH and aging on mitochondrial reduction of bovine myoglobin's affinity for oxygen
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference20 articles.
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2. Presence of oxygen and mitochondria in skeletal muscle early postmortem;England;Meat Science,2018
3. Effects of aging on the fundamental color chemistry of dark-cutting beef;English;Journal of Animal Science,2016
4. Dark-cutting beef: A brief review and an integromics meta-analysis at the proteome level to decipher the underlying pathways;Gagaoua;Meat Science,2021
5. Color and heat denaturation of myoglobin forms in ground beef;Hunt;Journal of Food Science,1999
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