Inhibition of metmyoglobin formation in fresh beef by pressure treatment

Meat Science

Volumn 45, Issue 3, 1997, Pages 411-418

  Cheah, P B ^a   Ledward, D A ^a  

^a UNIVERSITY OF READING   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0031286889     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(96)00112-X     Document Type: Article

References (9)

1. Bendall, J. R. & Taylor, A. A. (1972). J. Sci. Food Agric., 23, 707.
2. Cheah, P. B. & Ledward, D. A. (1996). Meat Sci., 43, 123.
3. Defaye, A. B., Ledward, D. A., MacDougall, D. B. & Tester, R. F. (1995). Food Chem., 51, 19.
4. Gomes, M. R. A. & Ledward, D. A. (1996). Food Chem., 56, 1.
5. Ledward, D. A. (1985). Meat Sci., 15, 149.
6. Ledward, D. A. (1992). In The Chemistry of Muscle-based Foods, eds D. E. Johnston, M. K. Knight & D. A. Ledward. Royal Society of Chemistry, London, p. 128.
7. O'Keefe, M. & Hood, D. E. (1980-81). Meat Sci., 5, 27.
8. Renerre, M. & Labas, R. (1987). Meat Sci., 19, 151.
9. Stewart, M. R., Hutchins, B. K., Zipser, M. W. & Watts, B. M. (1965). J. Food Sci., 30, 487.