High temperature reduction of metmyoglobin in aqueous muscle extracts

Oxymyoglobin in aqueous extracts of fresh beef longissimus dorsi muscles was initially oxidised to metmyoglobin during heat treatments at temperatures in the range 50–70 °C. The metmyoglobin then underwent reduction to a red pigment that was shown spectrally to be identical to oxymyoglobin. The form...

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Veröffentlicht in:	Meat science 2003-09, Vol.65 (1), p.631-637
Hauptverfasser:	Osborn, H.M., Brown, H., Adams, J.B., Ledward, D.A.
Format:	Artikel
Sprache:	eng
Schlagworte:	Beef colour Biological and medical sciences Cooked meat colour Food industries Fundamental and applied biological sciences. Psychology Meat and meat product industries Reducing enzymes
Online-Zugang:	Volltext
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