POST-SLAUGHTER INFLUENCES ON THE FORMATION OF METMYOGLOBIN IN BEEF MUSCLES

[1] Atkinson J. L., 1973, Journal of Food Technology, V8, P51

[2] CONSUMPTION OF OXYGEN BY MUSCLES OF BEEF ANIMALS AND RELATED SPECIES .2. CONSUMPTION OF OXYGEN BY POST-RIGOR MUSCLE [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1972, 23 (06) : 707 - &

[3] EFFECTS OF BEEF CARCASS ELECTRICAL-STIMULATION AND HOT BONING ON MUSCLE DISPLAY COLOR OF POLYVINYLCHLORIDE PACKAGED STEAKS [J]. JOURNAL OF FOOD SCIENCE, 1984, 49 (04) : 1021 - 1023

[4] GIDDINGS G G, 1974, Critical Reviews in Food Technology, V5, P143

[5] ELECTRICAL STUNNING AND STILLNESS OF LAMBS [J]. MEAT SCIENCE, 1984, 11 (01) : 45 - 58

[6] HAGLER L, 1979, J BIOL CHEM, V254, P6505

[7] FACTORS AFFECTING THE RATE OF METMYOGLOBIN ACCUMULATION IN PRE-PACKAGED BEEF [J]. MEAT SCIENCE, 1980, 4 (04) : 247 - 265

[8] Judd D.W., 1963, COLOR BUSINESS SCI I

[9] Lawrie R., 1979, MEAT SCI

[10] Ledward D A, 1977, Meat Sci, V1, P149, DOI 10.1016/0309-1740(77)90016-X

[1] Atkinson J. L., 1973, Journal of Food Technology, V8, P51

[2] CONSUMPTION OF OXYGEN BY MUSCLES OF BEEF ANIMALS AND RELATED SPECIES .2. CONSUMPTION OF OXYGEN BY POST-RIGOR MUSCLE [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1972, 23 (06) : 707 - &

[3] EFFECTS OF BEEF CARCASS ELECTRICAL-STIMULATION AND HOT BONING ON MUSCLE DISPLAY COLOR OF POLYVINYLCHLORIDE PACKAGED STEAKS [J]. JOURNAL OF FOOD SCIENCE, 1984, 49 (04) : 1021 - 1023

[4] GIDDINGS G G, 1974, Critical Reviews in Food Technology, V5, P143

[5] ELECTRICAL STUNNING AND STILLNESS OF LAMBS [J]. MEAT SCIENCE, 1984, 11 (01) : 45 - 58

[6] HAGLER L, 1979, J BIOL CHEM, V254, P6505

[7] FACTORS AFFECTING THE RATE OF METMYOGLOBIN ACCUMULATION IN PRE-PACKAGED BEEF [J]. MEAT SCIENCE, 1980, 4 (04) : 247 - 265

[8] Judd D.W., 1963, COLOR BUSINESS SCI I

[9] Lawrie R., 1979, MEAT SCI

[10] Ledward D A, 1977, Meat Sci, V1, P149, DOI 10.1016/0309-1740(77)90016-X