Effect of ageing prior to freezing on colour stability of ovine longissimus muscle

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

Current research in meat color

R.A. Mancini, Melvin C. Hunt · Meat Science · 2005 · 2.1K citations

Agriculture, Food Science, Food Chemistry +12

High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage

Marianne N. Lund, René Lametsch, Marchen Hviid et al. · Meat Science · 2007 · 425 citations

Agriculture, Biochemistry, Food Science +16

Changes in the colour and opacity of meat

Douglas B. MacDougall · Food Chemistry · 1982 · 338 citations

Agriculture, Food Science, Food Analysis +9

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