Concepedia

Comparative proteomics to reveal muscle-specific beef color stability of Holstein cattle during post-mortem storage

Qianqian Yu, Wei Wu, Xiaojing Tian, Fei Jia, Lei Xu, Ruitong Dai, Xingmin Li

Food Chemistry · 2017 · 75 citations · 29 references

DOI

Concepts

References

29

Myoglobin Chemistry and Meat Color

Surendranath P. Suman, P. Joseph · Annual Review of Food Science and Technology · 2012 · 757 citations

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Biochemical and physical factors affecting discoloration characteristics of 19 bovine muscles

D.R. McKenna, P.D. Mies, B.E. Baird et al. · Meat Science · 2005 · 401 citations

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Mitochondrial Aconitase Is a Source of Hydroxyl Radical

Jeannette Vásquez‐Vivar, B. Kalyanaraman, M C Kennedy · Journal of Biological Chemistry · 2000 · 315 citations · Full text

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Metmyoglobin reducing activity

Alaa El‐Din A. Bekhit, C. Faustman · Meat Science · 2005 · 304 citations

Postmortem Proteome Changes of Porcine Muscle Related to Tenderness

René Lametsch, Anders Karlsson, Katja Rosenvold et al. · Journal of Agricultural and Food Chemistry · 2003 · 264 citations

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