Effect of time of measurement on the relationship between metmyoglobin reducing activity and oxygen consumption to instrumental measures of beef longissimus color stability

Meat Science

Volumn 87, Issue 1, 2011, Pages 26-32

  King, D A ^a   Shackelford, S D ^a   Rodriguez, A B ^a   Wheeler, T L ^a  

^a U S MEAT ANIMAL RESEARCH CENTER   (United States)

Author keywords

Beef; Color; Metmyoglobin reducing activity; Oxygen consumption

Indexed keywords

COLOR CHANGES; COLOR STABILITY; COLOR VALUES; LONGISSIMUS; METMYOGLOBIN; OXYGEN CONSUMPTION; REDUCING ACTIVITY; REDUCING CAPACITY;

ANIMALS; BEEF; NITRIC OXIDE; OXYGEN;

COLOR;

METMYOGLOBIN; NITRIC OXIDE; REDUCING AGENT;

ANIMAL; ARTICLE; CATTLE; COLOR; FOOD PRESERVATION; MEAT; METABOLISM; METHODOLOGY; OXIDATION REDUCTION REACTION; OXYGEN CONSUMPTION; SKELETAL MUSCLE; TIME;

ANIMALS; CATTLE; COLOR; FOOD PRESERVATION; MEAT; METMYOGLOBIN; MUSCLE, SKELETAL; NITRIC OXIDE; OXIDATION-REDUCTION; OXYGEN CONSUMPTION; REDUCING AGENTS; TIME FACTORS;

ANIMALIA;

EID: 77958111011     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.08.013     Document Type: Article

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