Effect of succinate sodium on the metmyoglobin reduction and color stability of beef patties

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 13, 2009, Pages 5976-5981

  Zhu, Jinyuan ^a   Liu, Fang ^a   Li, Xingmin ^a   Dai, Ruitong ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Beef color stability; Lactate; Metmyoglobin (MetMb); NADH; Succinate

Indexed keywords

LACTIC ACID; METMYOGLOBIN; NICOTINAMIDE ADENINE DINUCLEOTIDE; SUCCINIC ACID;

ANIMAL; ARTICLE; CATTLE; COLOR; DOSE RESPONSE; DRUG EFFECT; FOOD PRESERVATION; MEAT; METABOLISM; METHODOLOGY; MITOCHONDRION; OXIDATION REDUCTION REACTION;

ANIMALS; CATTLE; COLOR; DOSE-RESPONSE RELATIONSHIP, DRUG; FOOD PRESERVATION; LACTIC ACID; MEAT; METMYOGLOBIN; MITOCHONDRIA; NAD; OXIDATION-REDUCTION; SUCCINIC ACID;

EID: 67649858984     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf900958p     Document Type: Article

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