Colorimetric Values of Various Myoglobin Derivatives in Pork and Beef Ribeye |
Whang, Key
(Department of Food Science and Technology, Keimyung University)
Lee, Sam-Pin (Department of Food Science and Technology, Keimyung University) Kim, Hyuk-Il (Department of Food Science and Technology, Keimyung University) |
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Measurement and prediction of pork colour
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DOI ScienceOn |
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4 |
Is color brightness (L-value) a reliable indicator of water holding capacity in porcine muscle?
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DOI ScienceOn |
5 |
The biochemical basis for discoloration in meat: a review
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DOI |
6 |
Studies on quality characteristics of port classified by Hunter L value
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7 |
Effect of basil and majoram essential oils with or without ascorbic acid on color and oxidative and microbial stability of beef patties
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DOI ScienceOn |
8 |
The relationship between color and water holding capacity in postrigor porcine longissimus muscle
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DOI ScienceOn |
9 |
The chemistry of meat pigments
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DOI |
10 |
Contribution of nitrite and nitrate to the color and flavor of cured meat
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DOI |
11 |
Effect of dietery mugwort on the physico-chemical properties of chicken meat
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12 |
Development of functional sausage using plant extracts from pine needle and green tea
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13 |
Effects of additions of supplemental activated catboon on the fatty acid, meat color and minerals of chicken meat
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14 |
Effects of oleoresin spices on thequalities of chicken surimi during frozen storage
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15 |
The quality characteristics of imported and Korean chicken breast meats in Korean market
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The quality attributes of chicken meats imported from korea and other countries in japanese market
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18 |
Effect of dietary conjugated linoleic acid on texture and sensory characteristics of pork
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Effect of vacuum packaging on pork quality of wholesale-cuts during the storage periods
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Storaage quality characteristics of beef ribeye steak packaged in modified atmosphere
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DOI |
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Formation of bovine nitro-sylmyoglobin
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