Effect of Additives and Refrigeration on Reducing Activity, Metmyoglobin and Malonaldehyde Of Raw Ground Beef
- 1 March 1967
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 32 (2), 214-217
- https://doi.org/10.1111/j.1365-2621.1967.tb01297.x
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
- Enzymatic Reducing Pathways in MeatJournal of Food Science, 1966
- The Use of Reflectance Spectrophotometry for the Assay of Raw Meat PigmentsJournal of Food Science, 1965
- Enzymatic Reduction of Metmyoglobin by Ground BeefJournal of Food Science, 1965
- Determination of Malonaldehyde by Ultraviolet SpectrophotometryaJournal of Food Science, 1963
- Catalysis of unsaturated lipid oxidation by iron protoporphyrin derivativesArchives of Biochemistry and Biophysics, 1963
- A distillation method for the quantitative determination of malonaldehyde in rancid foodsJournal of Oil & Fat Industries, 1960
- RELATIONSHIP OF MEAT PIGMENTS TO LIPID OXIDATIONa,bJournal of Food Science, 1959
- CRYSTALLINE PAPAIN .1. PREPARATION, SPECIFICITY, AND ACTIVATION1954