Effect of freezing and microbial growth on myoglobin derivatives of beef

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 10, 1999, Pages 4093-4099

  Abdallah, Mheni Ben ^a   Marchello, John A ^a   Ahmad, Hamdi A ^a  

^a UNIVERSITY OF ARIZONA   (United States)

Author keywords

Beef color; Microbial; Myoglobin; Packaging

Indexed keywords

METMYOGLOBIN; MYOGLOBIN;

ANIMAL; ANIMAL TISSUE; ARTICLE; BACTERIAL COUNT; CATTLE; COLOR; FOOD HANDLING; FOOD PACKAGING; FREEZING; GROWTH, DEVELOPMENT AND AGING; MEAT; MEAT INDUSTRY; MICROBIAL GROWTH; MICROBIOLOGY; NONHUMAN; OXYMYOGLOBIN; PROTEIN QUALITY; PSEUDOMONAS FLUORESCENS;

ANIMALS; CATTLE; COLONY COUNT, MICROBIAL; FOOD HANDLING; FOOD PACKAGING; FREEZING; MEAT; METMYOGLOBIN; MYOGLOBIN; PSEUDOMONAS FLUORESCENS;

ANIMALIA; BACTERIA (MICROORGANISMS); BOS TAURUS; PSEUDOMONAS; PSEUDOMONAS FLUORESCENS;

EID: 0344994606     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9809434     Document Type: Article

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