Effect of time of measurement on the relationship between metmyoglobin reducing activity and oxygen consumption to instrumental measures of beef longissimus color stability.

King, D A

Effect of time of measurement on the relationship between metmyoglobin reducing activity and oxygen consumption to instrumental measures of beef longissimus color stability. [electronic resource] - Meat science Jan 2011 - 26-32 p. digital

Publication Type: Journal Article; Research Support, U.S. Gov't, Non-P.H.S.

1873-4138

10.1016/j.meatsci.2010.08.013 doi


Animals
Cattle
Color
Food Preservation--methods
Meat--analysis
Metmyoglobin--metabolism
Muscle, Skeletal--metabolism
Nitric Oxide--metabolism
Oxidation-Reduction
Oxygen Consumption
Reducing Agents--metabolism
Time Factors