Effect of carbon dioxide on autoxidation and photooxidation of nitrosylmyoglobin

Meat Science

Volumn 69, Issue 1, 2005, Pages 71-78

  Møller, Jens K S ^a   Nannerup, Lisbeth ^a   Skibsted, Leif H ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Cured meat colour stability; High CO2 modified atmospheres; Nitrosylmyoglobin; Quantum yield; Thermal oxidation photooxidation

Indexed keywords

CURED MEAT COLOUR STABILITY; HIGH CO2 MODIFIED ATMOSPHERES; NITROSYLMYOGLOBIN; QUANTUM YIELD;

FOOD STORAGE; MEATS; PACKAGING; PHOTOOXIDATION; PRESSURE EFFECTS; ULTRAVIOLET RADIATION;

CARBON DIOXIDE;

EID: 5744222298     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2004.06.007     Document Type: Article

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