Particulate metmyoglobin reducing activity and its relationship with meat color

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 20, 2003, Pages 6026-6035

  Bekhit, Alaa El Din A ^a   Geesink, Geert H ^b   Ilian, Mohammed A ^a   Morton, Jim D ^a   Sedcole, Richard ^a   Bickerstaffe, Roy ^a  

^a LINCOLN UNIVERSITY   (New Zealand)

^b CCL Research   (Netherlands)

Author keywords

Color; Color stability; Metmyoglobin reducing activity; Myofibrillar; Sarcoplasmic

Indexed keywords

METMYOGLOBIN; REDUCED NICOTINAMIDE ADENINE DINUCLEOTIDE; REDUCING AGENT;

ANIMAL TISSUE; ARTICLE; BEEF CATTLE; CENTRIFUGATION; COLOR; CONTROLLED STUDY; CORRELATION ANALYSIS; FOOD STORAGE; HOMOGENATE; LATISSIMUS DORSI MUSCLE; MEAT; MUSCLE FIBRIL; NONHUMAN; OXIDATION REDUCTION REACTION; PARAMETER; PARTICULATE MATTER; REDUCTION; SARCOPLASMIC RETICULUM; SEDIMENTATION;

ANIMALS; CATTLE; COLOR; HYDROGEN-ION CONCENTRATION; MEAT; METMYOGLOBIN; MUSCLE, SKELETAL; MYOFIBRILS; NAD; OXIDATION-REDUCTION; POSTMORTEM CHANGES; SARCOPLASMIC RETICULUM; TIME FACTORS;

ANIMALIA; BOS TAURUS;

EID: 0141854295     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf030093e     Document Type: Article

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