Effect of freezing prior to aging on myoglobin redox forms and CIE color of beef from Nellore and Aberdeen Angus cattle-Reference-Cited by-同舟云学术

Effect of freezing prior to aging on myoglobin redox forms and CIE color of beef from Nellore and Aberdeen Angus cattle

Published:2017-03 Issue: Volume:125 Page:16-21
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Aroeira Carolina Naves,de Almeida Torres Filho Robledo,Fontes Paulo Rogério,de Lemos Souza Ramos Alcinéia,de Miranda Gomide Lúcio Alberto,Ladeira Márcio Machado,Ramos Eduardo Mendes

Funder

National Council for Scientific and Technological Development

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

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2. Meat Color Evaluation Guide;AMSA,2012

3. Freezing, thawing and aging effects on beef tenderness from Bos indicus and Bos taurus cattle;Aroeira;Meat Science,2016

4. Effect of freezing and microbial growth on myoglobin derivatives of beef;Ben Abdallah;Journal of Agricultural and Food Chemistry,1999

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

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