A method for extracting carboxy-myoglobin from beef-Reference-Cited by-同舟云学术

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A method for extracting carboxy-myoglobin from beef

Published:2017-10-20 Issue:2 Volume:89 Page:467-473
ISSN:1344-3941
Container-title:Animal Science Journal
language:en
Short-container-title:Anim Sci J

Author:

Waga Masahiro¹²,Takeda Shiro³^ORCID,Sakata Ryoichi¹³^ORCID

Affiliation:

1. Graduate School of Veterinary Science; Azabu University; Sagamihara Japan

2. Central Research Institute; Itoham Foods Inc.; Moriya Japan

3. Department of Animal Science and Biotechnology; School of Veterinary Medicine; Azabu University; Sagamihara Japan

Funder

Azabu University Research Services Division

Publisher

Wiley

Subject

General Agricultural and Biological Sciences,General Medicine

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/asj.12942/fullpdf

Reference22 articles.

1. The effects of pressure on oxygen and carbon monoxide binding kinetics for myoglobin;Adachi;Journal of Biological Chemistry,1989

2. Nitric oxide exchange in nitrosylmyoglobin;Andersen;Zeitschrift für Lebensmittel-Untersuchung und Forschung,1990

3. Effect of heating on residual carbon monoxide content in CO-treated tuna and myoglobin;Chow;Journal of Food Biochemistry,2004

4. Carbon monoxide in modified atmosphere packaging affects color, shelf life, and microorganisms of beef steaks and ground beef;Hunt;Journal of Food Science,2004

5. Consumer expectations and perceptions of meat and meat product quality;Issanchou;Meat Science,1996

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