Ascorbic Acid Effects on Bovine Muscle Pigments in the Presence of Radiant Energy
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1981.tb14518.x/fullpdf
Reference34 articles.
1. ESTIMATION OF FRESH MUTTON COLOR BY REFLECTANCE SPECTROPHOTOMETRY
2. Effect of lipid antioxidants on the stability of meat during storage
3. GROUND BEEF EXPOSED TO RADIANT ENERGY: EFFECTS OF FAT AND BHA ON COLOR
4. EFFECT OF ADDITION OF ANTIOXIDANTS TO FROZEN GROUND BEEF
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2. Oxidative Processes in Muscle Systems and Fresh Meat: Sources, Markers, and Remedies;Comprehensive Reviews in Food Science and Food Safety;2013-09
3. Comparison of ascorbic acid and sodium erythorbate: Effects on the 24h display colour of beef lumbar vertebrae and longissimus lumborum packaged in high-oxygen modified atmospheres;Meat Science;2007-01
4. Effects of ascorbic acid, rosemary, and Origanox™ in preventing bone marrow discoloration in beef lumbar vertebrae in aerobic and anaerobic packaging systems;Meat Science;2006-01
5. The preservation of the quality of the muscle in frozen Australian red claw crayfish (Cherax quadricarinatus) by pre-storage anti-oxidant dipping treatments+;International Journal of Food Science and Technology;2005-10
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