Autofluorescence quantifies collagen in sausage batters with a large variation in myoglobin content

Meat Science

Volumn 69, Issue 1, 2005, Pages 35-46

  Egelandsdal, Bjørg ^a,b   Dingstad, Gunvor ^b   Tøgersen, Geir ^c   Lundby, Frank ^b   Langsrud, Øyvind ^b  

^a NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^b NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

^c Predictor   (Norway)

Author keywords

Autofluorescence; Collagen; Myoglobin; Sausage batter

Indexed keywords

AUTOFLUORESCENCE; MYOGLOBIN; SAUSAGE BATTER;

ABSORPTION; FLUORESCENCE; MEATS; MUSCLE; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY;

COLLAGEN;

EID: 5744246285     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2004.06.004     Document Type: Article

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