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Journal Abstract Search

242 related items for PubMed ID: 13129312

  • 1. Particulate metmyoglobin reducing activity and its relationship with meat color.
    Bekhit Ael-D, Geesink GH, Ilian MA, Morton JD, Sedcole R, Bickerstaffe R.
    J Agric Food Chem; 2003 Sep 24; 51(20):6026-35. PubMed ID: 13129312
    [Abstract] [Full Text] [Related]

  • 2. Effect of succinate sodium on the metmyoglobin reduction and color stability of beef patties.
    Zhu J, Liu F, Li X, Dai R.
    J Agric Food Chem; 2009 Jul 08; 57(13):5976-81. PubMed ID: 19499948
    [Abstract] [Full Text] [Related]

  • 3. Mitochondrial reduction of metmyoglobin: dependence on the electron transport chain.
    Tang J, Faustman C, Mancini RA, Seyfert M, Hunt MC.
    J Agric Food Chem; 2005 Jun 29; 53(13):5449-55. PubMed ID: 15969532
    [Abstract] [Full Text] [Related]

  • 4. Reducing effects of polyphenols on metmyoglobin and the in vitro regeneration of bright meat color by polyphenols in the presence of cysteine.
    Miura Y, Inai M, Honda S, Masuda A, Masuda T.
    J Agric Food Chem; 2014 Oct 01; 62(39):9472-8. PubMed ID: 25221843
    [Abstract] [Full Text] [Related]

  • 5. Effect of glutathione on oxymyoglobin oxidation.
    Tang J, Faustman C, Lee S, Hoagland TA.
    J Agric Food Chem; 2003 Mar 12; 51(6):1691-5. PubMed ID: 12617606
    [Abstract] [Full Text] [Related]

  • 6. Effects of Metmyoglobin Reducing Activity and Thermal Stability of NADH-Dependent Reductase and Lactate Dehydrogenase on Premature Browning in Ground Beef.
    Djimsa BA, Abraham A, Mafi GG, VanOverbeke DL, Ramanathan R.
    J Food Sci; 2017 Feb 12; 82(2):304-313. PubMed ID: 28099768
    [Abstract] [Full Text] [Related]

  • 7. Effect of time of measurement on the relationship between metmyoglobin reducing activity and oxygen consumption to instrumental measures of beef longissimus color stability.
    King DA, Shackelford SD, Rodriguez AB, Wheeler TL.
    Meat Sci; 2011 Jan 12; 87(1):26-32. PubMed ID: 20889264
    [Abstract] [Full Text] [Related]

  • 8. Mechanism for lactate-color stabilization in injection-enhanced beef.
    Kim YH, Hunt MC, Mancini RA, Seyfert M, Loughin TM, Kropf DH, Smith JS.
    J Agric Food Chem; 2006 Oct 04; 54(20):7856-62. PubMed ID: 17002462
    [Abstract] [Full Text] [Related]

  • 9. Discoloration characteristics of 3 major muscles from cattle during cold storage.
    Jeong JY, Hur SJ, Yang HS, Moon SH, Hwang YH, Park GB, Joo ST.
    J Food Sci; 2009 Oct 04; 74(1):C1-5. PubMed ID: 19200079
    [Abstract] [Full Text] [Related]

  • 10. Effect of calcium chloride, zinc chloride, and water infusion on metmyoglobin reducing activity and fresh lamb color.
    Bekhit AE, Ilian MA, Morton JD, Vanhanan L, Sedcole JR, Bickerstaffe R.
    J Anim Sci; 2005 Sep 04; 83(9):2189-204. PubMed ID: 16100075
    [Abstract] [Full Text] [Related]

  • 11. Contributions of muscles of various color stabilities to the overall color stability of ground beef.
    Raines CR, Hunt MC, Unruh JA.
    J Food Sci; 2010 Sep 04; 75(1):C85-9. PubMed ID: 20492155
    [Abstract] [Full Text] [Related]

  • 12. Color stability, reducing activity, and cytochrome c oxidase activity of five bovine muscles.
    Seyfert M, Mancini RA, Hunt MC, Tang J, Faustman C, Garcia M.
    J Agric Food Chem; 2006 Nov 15; 54(23):8919-25. PubMed ID: 17090142
    [Abstract] [Full Text] [Related]

  • 13. Effects of pyruvate on lipid oxidation and ground beef color.
    Ramanathan R, Mancini RA, Van Buiten CB, Suman SP, Beach CM.
    J Food Sci; 2012 Aug 15; 77(8):C886-92. PubMed ID: 22860580
    [Abstract] [Full Text] [Related]

  • 14. Influence of different production strategies on the stability of color, oxygen consumption and metmyoglobin reducing activity of meat from Ningxia Tan sheep.
    Gao X, Wang Z, Miao J, Xie L, Dai Y, Li X, Chen Y, Luo H, Dai R.
    Meat Sci; 2014 Feb 15; 96(2 Pt A):769-74. PubMed ID: 24200569
    [Abstract] [Full Text] [Related]

  • 15. Effects of natural antioxidants on colour stability, lipid oxidation and metmyoglobin reducing activity in raw beef patties.
    Liu F, Xu Q, Dai R, Ni Y.
    Acta Sci Pol Technol Aliment; 2015 Feb 15; 14(1):37-44. PubMed ID: 28068018
    [Abstract] [Full Text] [Related]

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  • 17. Effects of succinate and pH on cooked beef color.
    Ramanathan R, Mancini RA, Dady GA, Van Buiten CB.
    Meat Sci; 2013 Apr 15; 93(4):888-92. PubMed ID: 23314614
    [Abstract] [Full Text] [Related]

  • 18. Antioxidative activity and antidiscoloration efficacy of ergothioneine in mushroom (Flammulina velutipes) extract added to beef and fish meats.
    Bao HN, Ushio H, Ohshima T.
    J Agric Food Chem; 2008 Nov 12; 56(21):10032-40. PubMed ID: 18841979
    [Abstract] [Full Text] [Related]

  • 19. Effect of low-voltage electrical stimulation after dressing on color stability and water holding capacity of bovine longissimus muscle.
    Li C, Li J, Li X, Hviid M, Lundström K.
    Meat Sci; 2011 Jul 12; 88(3):559-65. PubMed ID: 21382673
    [Abstract] [Full Text] [Related]

  • 20. Preliminary Investigation on the Relationship between Raman Spectra of Beef and Metmyoglobin and Metmyoglobin Reductase Activity.
    Zhang T, Li Y, Luo R, Bo S.
    Comput Math Methods Med; 2022 Jul 12; 2022():4117261. PubMed ID: 36277003
    [Abstract] [Full Text] [Related]

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