Influence on meat colour of spray-chilling the surface of pig carcasses

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

Enzymatic Reduction of Metmyoglobin by Ground Beef

Margaret R. Stewart, BOBBIE K. HUTCHINS, Marelynn W. Zipser et al. · Journal of Food Science · 1965 · 104 citations

Agriculture, Biochemistry, Food Science +10

The effects of spray-chilling carcasses on the shrinkage and quality of beef

S. D. M. Jones, W. M. Robertson · Meat Science · 1988 · 54 citations

Agriculture, Animal Sciences, Food Science +12

METMYOGLOBIN FORMATION IN BEEF MUSCLES AS INFLUENCED BY WATER CONTENT AND ANATOMICAL LOCATION

D.A. Ledward · Journal of Food Science · 1971 · 52 citations

Life Sciences, Biochemistry, Physiology +15

Effects of Spray Chilling and Carcass Spacing on Beef Carcass Cooler Shrink and Grade Factors

D. M. Allen, Melvin C. Hunt, Albino Luchiari Filho et al. · Journal of Animal Science · 1987 · 48 citations

Agriculture, Animal Sciences, Dairy Science +17