King, D A <br/><br/>
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 
<br/><br/> Publication Type: Journal Article; Research Support, U.S. Gov't, Non-P.H.S. 
<br/><br/><label>ISSN: </label>1873-4138 
<br/><br/><label>Standard No.: </label>10.1016/j.meatsci.2010.08.013  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Cattle<br/>Color<br/>Food Preservation--methods<br/>Meat--analysis<br/>Metmyoglobin--metabolism<br/>Muscle, Skeletal--metabolism<br/>Nitric Oxide--metabolism<br/>Oxidation-Reduction<br/>Oxygen Consumption<br/>Reducing Agents--metabolism<br/>Time Factors