Metmyoglobin reducing activity and colour stability of ovine longissimus muscle

Meat Science

Volumn 57, Issue 4, 2001, Pages 427-435

  Bekhit, A E D ^a   Geesink, G H ^a   Morton, J D ^a   Bickerstaffe, R ^a  

^a LINCOLN UNIVERSITY   (New Zealand)

Author keywords

High voltage electrical stimulation; Lamb; Metmyoglobin reducing system; Rigor temperature; Stress

Indexed keywords

OVIS;

EID: 0035587685     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(00)00121-2     Document Type: Article

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