The effect of pH and aging on mitochondrial reduction of bovine myoglobin's affinity for oxygen

Myoglobin Chemistry and Meat Color

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

Agriculture, Biochemistry, Food Science +17

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

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

Biochemical factors influencing metmyoglobin formation in beef muscles

Michel Renerre, Roland Labas · Meat Science · 1987 · 235 citations

Life Sciences, Biochemistry, Physiology +13

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