Near-infrared oximetry of three post-rigor skeletal muscles for following myoglobin redox forms

Food Chemistry

Volumn 123, Issue 2, 2010, Pages 456-464

  Mohan, Anand ^a   Hunt, Melvin C ^a   Barstow, Thomas J ^a   Houser, Terry A ^a   Hueber, Dennis M ^b  

^a KANSAS STATE UNIVERSITY   (United States)

^b ISS Inc   (United States)

Author keywords

Meat colour; Modified atmosphere packaging; Myoglobin redox forms; Near infrared tissue oximeter; Reflectance spectroscopy

Indexed keywords

DEOXYMYOGLOBIN; METMYOGLOBIN; MYOGLOBIN; OXYMYOGLOBIN; UNCLASSIFIED DRUG;

ANIMAL TISSUE; ARTICLE; CONTROLLED STUDY; FOOD PACKAGING; MEAT; MOISTURE; NONHUMAN; OXIDATION REDUCTION REACTION; OXIMETRY; PH MEASUREMENT; RIGOR; SKELETAL MUSCLE; SPECTROPHOTOMETRY;

EID: 77953287292     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.04.068     Document Type: Article

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