Post-slaughter influences on the formation of metyyoglobin in beef muscles

<i>Color in Business, Science, and Industry</i>

Deane B. Judd, Günter Wyszecki, W. T. Wintringham · Physics Today · 1963 · 768 citations

Medicine, Optometry, Vision Science +11

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

Theory and Practice in Experimental Bacteriology.

R. A. Shooter · Europe PMC (PubMed Central) · 1971 · 244 citations

Life Sciences, Biology, Microbiology +8

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

Factors affecting the rate of metmyoglobin accumulation in pre-packaged beef

D.E. Hood · Meat Science · 1980 · 206 citations

Agriculture, Animal Sciences, Food Science +14