Effects of data expression, sample location, and oxygen partial pressure on initial nitric oxide metmyoglobin formation and metmyoglobin-reducing-activity measurement in beef muscle

Meat Science

Volumn 79, Issue 2, 2008, Pages 244-251

  Mancini, R A ^a   Seyfert, M ^b   Hunt, M C ^b  

^a UNIVERSITY OF CONNECTICUT   (United States)

^b KANSAS STATE UNIVERSITY   (United States)

Author keywords

Beef; Colour; Initial metmyoglobin formation; Metmyoglobin reducing activity; Modified atmosphere packaging; Sampling location

Indexed keywords

EID: 40849119756     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.09.008     Document Type: Article

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