STABILITY OF CARBOXY-MYOGLOBIN IN REFRIGERATED GROUND BEEF

被引：14

作者：

GEE, DL ^{[1
]}

BROWN, WD ^{[1
]}

机构：

[1] TRANSFRESH CORP,SALINAS,CA 93901

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1978年 / 26卷 / 01期

关键词：

D O I：

10.1021/jf60215a068

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

This paper describes the uptake of carbon monoxide by myoglobin in beef patties exposed to a 1% CO atmosphere and the subsequent loss of carbon monoxide when samples are placed in an air atmosphere under fluorescent illumination. The half-life for the loss of carbon monoxide from such samples is about 2 days. © 1978, American Chemical Society. All rights reserved.

引用

页码：273 / 274

页数：2