Temperature and pH Dependence of the Autoxidation Rate of Bovine, Ovine, Porcine, and Cervine Oxymyoglobin Isolated from Three Different MusclesLongissimus dorsi, Gluteus medius, and Biceps femoris-Reference-Cited by-同舟云学术

Temperature and pH Dependence of the Autoxidation Rate of Bovine, Ovine, Porcine, and Cervine Oxymyoglobin Isolated from Three Different MusclesLongissimus dorsi, Gluteus medius, and Biceps femoris

Published:2002-03-27 Issue:9 Volume:50 Page:2673-2678
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Gutzke Dean¹,Trout Graham R.¹

Affiliation:

1. Food Science Australia, P.O. Box 3312, Tingalpa, Queensland 4173, Australia and Food Science and Nutrition Program, School of Biomolecular and Biomedical Science, Griffith University, Logan Campus, Queensland 4111, Australia

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0112769

Reference43 articles.

1. Biochemical factors influencing metmyoglobin formation on beef from muscles of differing colour stability

2. Myoglobin interspecies structural differences: Effects on autoxidation and oxygenation

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