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Original Articles

Reduction of ferrimyoglobin in meat

&
Pages 143-173 | Published online: 29 Sep 2009

Articles reviewed

  • Atkinson , J. L. and Follett , M. J. 1973 . Biochemical studies on the discoloration of fresh meat . J. Food Technol. , 8 : 51
  • Bendall , J. R. 1972 . Consumption of oxygen by the muscles of beef animals and related species, and its effect on the colour of meat. I. Oxygen consumption in pre‐rigor muscle . J. Sci., Food Agric. , 23 : 61
  • Bendall , J. R. and Taylor , A. A. 1972 . Consumption of oxygen by the muscles of beef animals and related species. II. Consumption of oxygen by post‐rigor muscle . J. Sci., Food Agric. , 23 : 707
  • Greene , B. E. 1969 . Lipid oxidation and pigment changes in raw beef . J. Food Sci. , 34 : 110
  • Hutchins , B. K. , Liu , T. H. and Watts , B. M. 1967 . Effect of additives and refrigeration on reducing activity, metmyoglobin, and malonaldehyde in raw ground beef . J. Food Sci. , 32 : 214
  • Ledward , D. A. 1972 . Metmyoglobin reduction and formation in beef during aerobic storage at 1°C . J. Food Sci. , 37 : 634
  • Saleh , B. A. H. and Watts , B. M. 1968 . Substrates and intermediates in the enzymatic reduction of metmyoglobin in ground beef . J. Food Sci. , 33 : 353
  • Stewart , M. R. , Hutchins , B. K. , Zipser , M. W. and Watts , B. M. 1965b . Enzymatic reduction of metmyoglobin by ground beef . J. Food Sci. , 30 : 487
  • Watts , B. M. , Kendrick , J. , Zipser , M. W. , Hutchins , B. and Saleh , B. 1966 . Enzymatic reducing pathways in meat . J. Food Sci. , 31 : 855
  • Zimmerman , G. L. and Snyder , H. E. 1969 . Meat pigment changes in intact beef samples . J. Food Sci. , 34 : 258

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