Effects of fibre orientation, myoglobin redox form, and postmortem storage on NIR tissue oximeter measurements of beef longissimus muscle

Meat Science

Volumn 84, Issue 1, 2010, Pages 79-85

  Mohan, A ^a   Hunt, M C ^a   Barstow, T J ^a   Houser, T A ^a   Bopp, C ^a   Hueber, D M ^b  

^a KANSAS STATE UNIVERSITY   (United States)

^b ISS Inc   (United States)

Author keywords

Longissimus lumborum; Meat colour; Modified atmosphere packaging; Myoglobin; Near infrared tissue oximeter; Reflectance

Indexed keywords

DEOXYMYOGLOBIN; MYOGLOBIN; OXYGEN; OXYMYOGLOBIN;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; COMPARATIVE STUDY; FOOD HANDLING; FOOD PACKAGING; FREEZING; MEAT; METHODOLOGY; OXIDATION REDUCTION REACTION; OXIMETRY; PIGMENTATION; REPRODUCIBILITY; SKELETAL MUSCLE; SPECTROPHOTOMETRY; SURFACE PROPERTY; TIME;

ANIMALS; CATTLE; FOOD HANDLING; FOOD PACKAGING; FOOD TECHNOLOGY; MEAT; MUSCLE FIBERS, SKELETAL; MYOGLOBIN; OXIDATION-REDUCTION; OXIMETRY; OXYGEN; PIGMENTATION; REFRIGERATION; REPRODUCIBILITY OF RESULTS; SPECTROPHOTOMETRY; SURFACE PROPERTIES; TIME FACTORS;

EID: 70349751949     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.08.024     Document Type: Article

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