Reduction of Metmyoglobin by Extracts of Bovine Liver and Cardiac Muscle

Journal of Food Science

Volumn 53, Issue 4, 1988, Pages 1065-1067

  FAUSTMAN, C ^a   CASSENS, R G ^a   GREASER, M L ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84985200407     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1988.tb13531.x     Document Type: Article

References (20)

1. Purification of metmyoglobin reductase from bluefin tuna
2. Interrelationship between structure and function in hemoglobin and myolobin
3. Non‐enzymatic reduction and oxidation of myoglobin and hemoglobin by nicotinamide adenine dinucleotides and flavins
4. Reduction of ferrimyoglobin in meat
5. Metmyolobin reductase
6. The determination of haem pigments in meat
7. Metmyoglobin reduction m beef systems as affected by aerobic, anaerobic and carbon monoxide‐containing environments
8. Metmyoglobin reduction and formation in beef during aerobic storage at 1°C
9. Post‐slaughter influences on the formation of metmyoglobin in beef muscles
10. Isolation and characterization of metmyoglobin reductase from yellow‐fin tuna (Thunuus albacares) Comp
11. 5 interactions and the kinetic mechanism of metmyoglobin reductase
12. Studies on metmyoglobin reducing enzyme systems in the muscle of blue‐white dolphin – II
13. Biochemical factors influencing metmyoglobin formation in beef from muscles of differing colour stability
14. Biochemical factors influencing metmyoglobin formation in beef muscles
15. Enzymatic reduction of metmyoglobin by ground beef
16. 5. reductase system
17. 5