Inhibition of metmyoglobin formation in fresh beef by pressure treatment
- 31 March 1997
- journal article
- research article
- Published by Elsevier in Meat Science
- Vol. 45 (3), 411-418
- https://doi.org/10.1016/s0309-1740(96)00112-x
Abstract
No abstract availableKeywords
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- Consumption of oxygen by the muscles of beef animals and related species. II. Consumption of oxygen by post-rigor muscleJournal of the Science of Food and Agriculture, 1972
- Enzymatic Reduction of Metmyoglobin by Ground BeefJournal of Food Science, 1965