Effects of packaging methods combined with frozen temperature on the color of frozen beef rolls

A SURVEY OF THE MALONALDEHYDE CONTENT OF RETAIL MEATS AND FISH

Gol'dat SIu, H. H. Draper · Journal of Food Science · 1978 · 364 citations

Agriculture, Food Science, Food Analysis +8

Biochemical factors influencing metmyoglobin formation on beef from muscles of differing colour stability

Majella O’Keeffe, D.E. Hood · Meat Science · 1982 · 290 citations

Agriculture, Biochemistry, Food Science +15

Krzywicki Revisited: Equations for Spectrophotometric Determination of Myoglobin Redox Forms in Aqueous Meat Extracts

J. Tang, C. Faustman, T.A. Hoagland · Journal of Food Science · 2004 · 276 citations

Natural Sciences, Biochemistry, Chemistry +12

Biochemical and physical changes of grass carp (Ctenopharyngodon idella) fillets stored at −3 and 0°C

Dasong Liu, Li Liang, Wenshui Xia et al. · Food Chemistry · 2013 · 272 citations

Life Sciences, Biochemistry, Zoology +11

High-oxygen modified atmosphere packaging system induces lipid and myoglobin oxidation and protein polymerization

Yuan H. Kim, E. Huff‐Lonergan, Joseph G. Sebranek et al. · Meat Science · 2010 · 257 citations

Agriculture, Biochemistry, Food Packaging +13