1. Baush , E.R. 1966 Color Retention of Red Meat
2. Effects of hyperoxia upon microorganisms I. Membrane culture technique for exposing cells directly to test atmospheres;Brown;Appl. Microbiol,1968
3. Factors affecting the color of packaged retail beef cuts-Origin of cuts, package type and storage conditions;Fellers;Food Technol,1963
4. Quantitative determination of metmyoglobin and total pigment in an intact meat sample using reflectance spectrophotometry;Franke;J. Food Sci,1971
5. The oxidation of myoglobin to metmyoglobin by oxygen;George;Biochem. J,1952