Effect of muscle type, salt and pH on cooked meat haemoprotein formation in lamb and beef

Meat Science

Volumn 52, Issue 2, 1999, Pages 189-194

  Lytras, G N ^a   Geileskey, A ^a   King, R D ^a   Ledward, D A ^a  

^a UNIVERSITY OF READING   (United Kingdom)

Author keywords

Colour; Cooking; E. coli 0157; Mechanically recovered meat; Olive oil

Indexed keywords

ESCHERICHIA COLI; GLYCINE MAX;

EID: 0033480977     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(98)00167-3     Document Type: Article

References (11)

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