Myoglobin Oxidative State Affects Internal Cooked Color Development in Ground Beef Patties
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1996.tb13145.x/fullpdf
Reference14 articles.
1. PHYSICO-CHEMICAL CHARACTERIZATION OF NORMAL AND PSE PORCINE MUSCLE MYOGLOBINS
2. EFFECTS OF VARIOUS FRESH MEAT STORAGE METHODS ON THE COLOR OF COOKED GROUND PORK
3. Endpoint Temperature, Internal Cooked Color, and Expressible Juice Color Relationships in Ground Beef Patties
4. Factors affecting the rate of metmyoglobin accumulation in pre-packaged beef
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