Concepedia
Meat Science · 2004 · 26 citations · 10 references
Animal PhysiologyMuscle SourceAnimal ScienceAnimal NutritionPhysiologyLivestock ProductionPublic HealthFood QualityAnimal ProductionMeat QualityMeat ScienceAnimal AgricultureHealth Sciences
10
Biochemical factors influencing metmyoglobin formation on beef from muscles of differing colour stability
Majella O’Keeffe, D.E. Hood · Meat Science · 1982 · 288 citations
Animal Physiology, Biochemistry, Physiology +11
Chemical, Physical, and Sensory Characterization of Ground Beef Containing 5 to 30 Percent Fat
E. S. TROUTT, Melvin C. Hunt, D.E. Johnson et al. · Journal of Food Science · 1992 · 250 citations
Nutrition, Animal Nutrition, High‐fat Patties +15
Post-slaughter influences on the formation of metyyoglobin in beef muscles
D.A. Ledward · Meat Science · 1985 · 249 citations
Animal Physiology, Animal Study, Health Sciences +9
Color and Heat Denaturation of Myoglobin Forms in Ground Beef
Melvin C. Hunt, Oddvin Sørheim, Erik Slinde · Journal of Food Science · 1999 · 240 citations
Animal Physiology, Food Chemistry, Nutrition +14
Evaluation of Rapid Tests for Monitoring Alterations in Meat Quality During Storage
E.D. Strange, Robert C. Benedict, Leif Smith et al. · Journal of Food Protection · 1977 · 187 citations
Agricultural Economics, Biostatistics, Meat Science +6