Post-slaughter influences on the formation of metyyoglobin in beef muscles.

@article{Ledward1985PostslaughterIO,
  title={Post-slaughter influences on the formation of metyyoglobin in beef muscles.},
  author={David A. Ledward},
  journal={Meat science},
  year={1985},
  volume={15 3},
  pages={
          149-71
        }
}
  • David A. Ledward
  • Published in Meat science 1985
  • Chemistry, Medicine
  • By the use of electrical stimulation and/or hot-boning and/or water baths adjusted to temperatures in the range 1-41°C, beef muscles (Semimembranosus, Longissimus dorsi and Psoas major) were exposed to different pH/temperature/time regimes following slaughter and the formation of metmyoglobin (metMb) at their surfaces was monitored during subsequent aerobic storage at 1±1°C. The time course of formation was complex but, in general, consisted of an initial, rapid phase, lasting a few days… CONTINUE READING

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