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by Li, X and Zhang, Y and Li, Z and Li, M and Liu, YF and Zhang, DQ
MEAT SCIENCE, ISSN 0309-1740, 12/2017, Volume 134, pp. 28 - 33
This study investigated effects of controlled freezing point storage (CFPS, - 0.8 degrees C) on lamb color stability compared with storage at 4 degrees C... 
Myoglobin | STORAGE | METMYOGLOBIN REDUCING ACTIVITY | FOOD SCIENCE & TECHNOLOGY | Color | MUSCLE | Metmyoglobin reductase activity | Lamb | Controlled freezing point storage | DISPLAY | NADH | RIGOR | REDUCTASE | BEEF
Journal Article
Meat Science, ISSN 0309-1740, 2005, Volume 70, Issue 4, pp. 665 - 682
Steaks from muscles ( = 19 from nine beef carcasses) were evaluated over the course of retail display (0-, 1-, 2-, 3-, 4- or 5-d) for objective measures of... 
Muscles | Metmyoglobin | Beef | Color | OXYGEN | muscles | BEEF MUSCLES | color | METMYOGLOBIN REDUCTASE-ACTIVITY | FOOD SCIENCE & TECHNOLOGY | metmyoglobin | COLOR STABILITY | beef | PIGMENTS | CONSUMPTION | MEAT | Nitrogen oxide | Myoglobin
Journal Article
Journal Article
Journal Article
Meat Science, ISSN 0309-1740, 12/2017, Volume 134, pp. 28 - 33
This study investigated effects of controlled freezing point storage (CFPS, − 0.8 °C) on lamb color stability compared with storage at 4 °C (control). The... 
Myoglobin | Controlled freezing point storage | NADH | Metmyoglobin reductase activity | Lamb | Color | Metmyoglobin - analysis | Temperature | Animals | NADH, NADPH Oxidoreductases - analysis | Sheep, Domestic | Muscle, Skeletal | NAD - analysis | Red Meat - analysis | Food Storage - methods | Myoglobin - analysis | Freezing | Analysis | Meat
Journal Article
Journal Article
Meat Science, ISSN 0309-1740, 12/2019, p. 108041
Journal Article