Penetration of substances into muscle

Journal of Muscle Foods

Volumn 9, Issue 2, 1998, Pages 91-100

  Kilic, B ^a   Cassens, R G ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0032222378     PISSN: 10460756     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4573.1998.tb00646.x     Document Type: Article

References (8)

1. FAUSTMAN, C. and CASSENS, R.G. 1989. Strategies for improving fresh meat color. Vol. II, pp. 446-453. Proc. 35th Int. Cong. Meat Sci. Technol. Copenhagen Denmark.
2. KROPF, D.H., HUNT, M.C. and PISKE, D. 1986. Color formation and retention in fresh meat. Proc. Meat Ind. Res. Conf. pp. 62.
3. LAUTENSCHLAGER, R. 1995. Diffusion of sodium chloride and sodium nitrate in raw meat model systems. Vol. II, pp. 507-508. Proc. 41st Int. Cong. Meat Sci. Tech. San Antonio.
4. RAMOS, E.A.P.A., GONZALES-MENDEZ, N.F., CAMOU, J.P., SILVEIRA, M.I., MARTINEZ, J.A. and CUMPLIDO, L.G. 1995. Diffusional study on sodium and potassium chloride in fresh bovine and porcine muscle. Vol. II, pp. 505-506. Proc. 41st Int. Cong. Meat Sci. Tech. San Antonio.
5. SAS Institute Inc. 1996. SAS User's Guide: Statistics, Version 5 Ed. SAS Institute, Cary, N.C.
6. VEGA, L. 1993. Effect of Feeding High Level of Vitamin E to Beef Bulls on the Color Stability of Meat Packaged in Modified Atmospheres. University of Bristol, Dissertation, 1-3.
7. ZARITZKY, N.E. and BEVILACQUA, A.E. 1988. Oxygen diffusion in meat tissues. Int. J. Heat Mass Transfer. 31, 923-930.
8. ZHAO, Y., WELLS, J.H. and McMILLIN, K.W. 1994. Applications of dynamic modified atmosphere packaging systems for fresh red meats: review. J. Muscle Foods 5, 299-328.