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Rapid Discoloration of Aged Beef Muscles after Short-Term/Extreme Temperature Abuse during Retail Display.Reducing lipid peroxidation for improving colour stability of beef and lamb: on-farm considerations.Comparison of myofibrillar protein degradation, antioxidant profile, fatty acids, metmyoglobin reducing activity, physicochemical properties and sensory attributes of gluteus medius and infraspinatus muscles in goats.Improving the quality and safety of frozen muscle foods by emerging freezing technologies: A review.Photoinitiated singlet and triplet electron transfer across a redesigned [myoglobin, cytochrome b5] interface.Interfacial hydration, dynamics and electron transfer: multi-scale ET modeling of the transient [myoglobin, cytochrome b5] complex.Effect of Oregano Essential Oil (Origanum vulgare subsp. hirtum) on the Storage Stability and Quality Parameters of Ground Chicken Breast Meat.Effects of Tannic Acid on Lipid and Protein Oxidation, Color, and Volatiles of Raw and Cooked Chicken Breast Meat during Storage.Studies on meat color, myoglobin content, enzyme activities, and genes associated with oxidative potential of pigs slaughtered at different growth stages.Reverse Stability Kinetics of Meat Pigment Oxidation in Aqueous Extract from Fresh Beef.Carbon Monoxide in Meat and Fish Packaging: Advantages and Limits.Effect of packaging during storage time on retail display shelf life of longissimus muscle from two different beef production systems.Effects of extended aging and modified atmospheric packaging on beef top loin steak color.Effects of Metmyoglobin Reducing Activity and Thermal Stability of NADH-Dependent Reductase and Lactate Dehydrogenase on Premature Browning in Ground Beef.Salt in food processing; usage and reduction: a reviewEffect of Repeated Pulsed Electric Field Treatment on the Quality of Cold-Boned Beef Loins and TopsidesThe Effects of Residual Oxygen on the Storage Life of Retail-Ready Fresh Beef Steaks Masterpackaged Under a CO2AtmosphereUtilization of apple pomace powder as a fat replacer in goshtaba: a traditional meat product of Jammu and Kashmir, India
P2860
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P2860
description
article científic
@ca
article scientifique
@fr
articol științific
@ro
articolo scientifico
@it
artigo científico
@gl
artigo científico
@pt
artigo científico
@pt-br
artikel ilmiah
@id
artikull shkencor
@sq
artículo científico
@es
name
Metmyoglobin reducing activity.
@en
Metmyoglobin reducing activity.
@nl
type
label
Metmyoglobin reducing activity.
@en
Metmyoglobin reducing activity.
@nl
prefLabel
Metmyoglobin reducing activity.
@en
Metmyoglobin reducing activity.
@nl
P1433
P1476
Metmyoglobin reducing activity
@en
P2093
A E D Bekhit
C Faustman
P304
P356
10.1016/J.MEATSCI.2005.04.032
P577
2005-07-01T00:00:00Z