Color and heat denaturation of myoglobin forms in ground beef

Journal of Food Science

Volumn 64, Issue 5, 1999, Pages 847-851

  Hunt, M C ^a   Sorhelm O ^b   Slinde, E ^c  

^a KANSAS STATE UNIVERSITY   (United States)

^b NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

^c INSTITUTE OF MARINE RESEARCH   (Norway)

Author keywords

Ground beef; Heat denaturation; Myoglobin; Premature browning

Indexed keywords

OXY;

EID: 0032748736     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1999.tb15925.x     Document Type: Article

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