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Effect of time of measurement on the relationship between metmyoglobin reducing activity and oxygen consumption to instrumental measures of beef longissimus color stability

Journal Title:
Meat science.
Journal Volume/Issue:
2011 Jan., v. 87, no. 1
Main Author:
King, D.A.
Other Authors:
Shackelford, S.D., Rodriguez, A.B., and Wheeler, T.L.
Format:
Electronic
Language:
English
Subjects:
beef
longissimus dorsi
oxidative stability
myoglobin
appearance (quality)
steaks
oxygen
color
View in NAL's Catalog:
IND44442515