High temperature reduction of metmyoglobin in aqueous muscle extracts

Meat Science

Volumn 65, Issue 1, 2003, Pages 631-637

  Osborn, H M ^a   Brown, H ^b   Adams, J B ^b   Ledward, D A ^a  

^a UNIVERSITY OF READING   (United Kingdom)

^b CAMPDEN BRI   (United Kingdom)

Author keywords

Beef colour; Cooked meat colour; Reducing enzymes

Indexed keywords

DIALYSIS; ENZYMES; HEAT TREATMENT; HIGH TEMPERATURE OPERATIONS; MEATS; MUSCLE; NITRATES; OXIDATION; PRECIPITATION (CHEMICAL); PROTEINS; REACTION KINETICS; REDUCTION;

BEEF COLOUR; HIGH TEMPERATURE REDUCTION; LONGISSIMUS DORSI; METMYGLOBIN; MYOGLOBIN; REDUCING ENZYMES;

PIGMENTS;

EID: 0038242153     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(02)00258-9     Document Type: Article

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