Cooking temperature effects on the forms of iron and levels of several other compounds in beef semitendinosus muscle

Meat Science

Volumn 68, Issue 2, 2004, Pages 201-207

  Purchas, R W ^a   Rutherfurd, S M ^a   Pearce, P D ^a   Vather, R ^a   Wilkinson, B H P ^a  

^a MASSEY UNIVERSITY   (New Zealand)

Author keywords

Beef; Carnosine; Coenzyme Q10; Cooking temperature; Creatine; Haem iron; Iron forms; Taurine

Indexed keywords

BEEF; CARNOSINE; COOKING TEMPERATURES; CREATINE; HAEM IRON; IRON FORMS; Q10; TAURINE;

COENZYMES; HIGH TEMPERATURE EFFECTS; IRON; MOISTURE; MUSCLE; PRECIPITATION (CHEMICAL);

MEATS;

BIVALVIA;

EID: 2942672906     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2004.02.018     Document Type: Article

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