The influence of myoglobin on the colour of minced pork loin

Reference methods for the assessment of physical characteristics of meat

K.O. Honikel · Meat Science · 1998 · 2.5K citations

Agriculture, Food Science, Food Analysis +13

On the mechanism of water holding in meat: The swelling and shrinking of myofibrils

Gerald Offer, John Trinick · Meat Science · 1983 · 898 citations

Agriculture, Biochemistry, Food Science +6

Assessment of relative content of myoglobin, oxymyoglobin and metmyoglobin at the surface of beef

Karol Krzywicki · Meat Science · 1979 · 433 citations

Agriculture, Biochemistry, Food Science +5

The determination of haem pigments in meat

Karol Krzywicki · Meat Science · 1982 · 369 citations

Agriculture, Biochemistry, Food Science +11

Contribution of pigment content, myoglobin forms and internal reflectance to the colour of pork loin and ham from pure breed pigs

Gunilla Lindahl, Kerstin Lundström · Meat Science · 2001 · 298 citations

Agriculture, Animal Sciences, Food Science +16