Relative role of catalysts and reductants in the formation of metmyoglobin in aerobically stored beef
- 1 April 1977
- journal article
- Published by Elsevier in Meat Science
- Vol. 1 (2), 149-156
- https://doi.org/10.1016/0309-1740(77)90016-x
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
- METMYOGLOBIN REDUCTION AND FORMATION IN BEEF DURING AEROBIC STORAGE AT l°CJournal of Food Science, 1972
- SOME OBSERVATIONS ON MYOGLOBIN AND LIPID OXIDATION IN FROZEN BEEFJournal of Food Science, 1971
- POST‐MORTEM GL YCOL YSIS IN OX SKELETAL MUSCLE: EFFECT OF ADDING NICOTINAMIDE‐ADENINE DINUCLEOTIDE TO DILUTED MINCE PREPARATIONSJournal of Food Science, 1971
- METMYOGLOBIN FORMATION IN BEEF MUSCLES AS INFLUENCED BY WATER CONTENT AND ANATOMICAL LOCATIONJournal of Food Science, 1971
- Metmyoglobin Formation in Beef Stored in Carbon Dioxide Enriched and Oxygen Depleted AtmospheresJournal of Food Science, 1970
- Autoxidation of OxymyoglobinsJournal of Biological Chemistry, 1969
- Enzymatic Reducing Pathways in MeatJournal of Food Science, 1966
- Enzymatic Reduction of Metmyoglobin by Ground BeefJournal of Food Science, 1965
- The oxidation of myoglobin to metmyoglobin by oxygen. 2. The relation between the first order rate constant and the partial pressure of oxygenBiochemical Journal, 1952