Concepedia
Meat Science · 2012 · 28 citations · 26 references
AgricultureBiochemistryFood ScienceFood ChemistryFood PreservationMeat ScienceColor AnalysisColor PreservationColor QualityFood Browning ReactionsMeat ColorPh AnalysisCooking-induced Pigment ChangesPh Effects On BrowningPh Effects On Meat Color
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Variation in Myoglobin Denaturation and Color of Cooked Beef, Pork, and Turkey Meat as Influenced by pH, Sodium Chloride, Sodium Tripolyphosphate, and Cooking Temperature
Graham R. Trout · Journal of Food Science · 1989 · 279 citations
Agriculture, Biochemistry, Food Science +17
Color and Heat Denaturation of Myoglobin Forms in Ground Beef
Melvin C. Hunt, Oddvin Sørheim, Erik Slinde · Journal of Food Science · 1999 · 243 citations
Agriculture, Animal Sciences, Food Science +17
Postmortem Oxygen Consumption by Mitochondria and Its Effects on Myoglobin Form and Stability
Jiali Tang, C. Faustman, T.A. Hoagland et al. · Journal of Agricultural and Food Chemistry · 2005 · 221 citations
Life Sciences, Biochemistry, Physiology +17
Comparison of Assays for Metmyoglobin Reducing Ability in Beef Inside and Outside Semimembranosus Muscle
L.M. Sammel, Melvin C. Hunt, Donald H. Kropf et al. · Journal of Food Science · 2002 · 153 citations
Agriculture, Animal Sciences, Food Science +15
Mitochondrial Reduction of Metmyoglobin: Dependence on the Electron Transport Chain
Jiali Tang, C. Faustman, R.A. Mancini et al. · Journal of Agricultural and Food Chemistry · 2005 · 105 citations