Effect of modified gas atmosphere packaging after dip treatment on myoglobin and lipid oxidation of beef steaks

A distillation method for the quantitative determination of malonaldehyde in rancid foods

Basil G. Tarladgis, Betty M. Watts, MARGARET T. YOUNATHAN et al. · Journal of the American Oil Chemists Society · 1960 · 2.9K citations

Agriculture, Biochemistry, Food Science +7

Biochemical factors influencing metmyoglobin formation on beef from muscles of differing colour stability

Majella O’Keeffe, D.E. Hood · Meat Science · 1982 · 290 citations

Agriculture, Biochemistry, Food Science +15

The Use of Reflectance Spectrophotometry for the Assay of Raw Meat Pigments

Margaret R. Stewart, Marelynn W. Zipser, Betty M. Watts · Journal of Food Science · 1965 · 221 citations

Agriculture, Chemistry, Food Science +17

Metmyoglobin Formation in Beef Stored in Carbon Dioxide Enriched and Oxygen Depleted Atmospheres

D.A. Ledward · Journal of Food Science · 1970 · 196 citations

Agriculture, Biochemistry, Physiology +14

Unsaturated lipid peroxidation catalyzed by hematin compounds and its inhibition by vitamin E¹

Al L. Tappel, W. Duane Brown, H Zalkin et al. · Journal of the American Oil Chemists Society · 1961 · 108 citations

Life Sciences, Biochemistry, Cell Biology +14