Metmyoglobin reducing activity and colour stability of ovine longissimus muscle.

[1]  J. Morton,et al.  Electrical stimulation - when more is less. , 2001, Meat science.

[2]  J. West,et al.  Effects of rigor attainment temperature on meat blooming and colour on display. , 1999, Meat science.

[3]  J. B. Morgan,et al.  Effects of muscle α-tocopherol level and surface microbiological contamination on retail caselife of fresh beef from the US, Japan and Australia. , 1999, Meat science.

[4]  L. Skibsted,et al.  Metmyoglobin reductase activity in porcine m. longissimus dorsi muscle. , 1999, Meat science.

[5]  M. Farouk,et al.  Effect of rigor temperature and frozen storage on functional properties of hot-boned manufacturing beef. , 1998, Meat science.

[6]  M. S. Brewer,et al.  Metmyoglobin Reducing Capacity of Fresh Normal, PSE, and DFD Pork During Retail Display , 1998 .

[7]  D. Ledward,et al.  Inhibition of metmyoglobin formation in fresh beef by pressure treatment. , 1997, Meat science.

[8]  K. Arihara,et al.  Contribution of the glycolytic pathway to enzymatic metmyoglobin reduction in myocytes. , 1996, Biochemistry and molecular biology international.

[9]  P. Mozdziak,et al.  Localization of metmyoglobin-reducing enzyme (NADH-cytochrome b(5) reductase) system components in bovine skeletal muscle. , 1995, Meat science.

[10]  D. Madhavi,et al.  Aging and Processing Affect Color, Metmyoglobin Reductase and Oxygen Consumption of Beef Muscles , 1993 .

[11]  L. Skibsted,et al.  Kinetics and mechanism of thermal oxidation and photooxidation of nitrosylmyoglobin in aqueous solution , 1992 .

[12]  M. C. Lanari,et al.  Mitochondrial Activity and Beef Muscle Color Stability , 1991 .

[13]  C. Carpenter,et al.  Determination of metmyoglobin reductase activity in bovine skeletal muscles , 1991 .

[14]  M. Renerre,et al.  Metmyoglobin reductase activity in bovine muscles. , 1990, Meat science.

[15]  K. Arihara,et al.  Identification of Bovine Skeletal Muscle Metmyoglobin Reductase as an NADH-Cytochrome b5 Reductase , 1989 .

[16]  M. Renerre,et al.  Biochemical factors influencing metmyoglobin formation in beef muscles. , 1987, Meat science.

[17]  M. Dikeman,et al.  Effects of low-voltage electrical stimulation during exsanguination on meat quality and display colour stability. , 1986, Meat science.

[18]  D. Ledward,et al.  The colour and colour stability of beef Longissimus dorsi and Semimembranosus muscles after effective electrical stimulation. , 1986, Meat science.

[19]  G. L. La Mar,et al.  Myoglobin: cytochrome b5 interactions and the kinetic mechanism of metmyoglobin reductase. , 1985, The Journal of biological chemistry.

[20]  D. Ledward.  Post-slaughter influences on the formation of metyyoglobin in beef muscles. , 1985, Meat science.

[21]  H. Swatland.  Structure and Development of Meat Animals , 1984 .

[22]  D. E. Hood,et al.  Biochemical factors influencing metmyoglobin formation on beef from muscles of differing colour stability. , 1982, Meat science.

[23]  Lewis Stevens,et al.  Fundamentals of Enzymology , 1982 .

[24]  L. Hagler,et al.  Metmyoglobin reductase. Identification and purification of a reduced nicotinamide adenine dinucleotide-dependent enzyme from bovine heart which reduces metmyoglobin. , 1979, The Journal of biological chemistry.

[25]  D. Ledward,et al.  Relative role of catalysts and reductants in the formation of metmyoglobin in aerobically stored beef. , 1977, Meat science.

[26]  H. Hultin,et al.  Reduction of ferrimyoglobin in meat , 1974 .

[27]  F. Matsuura,et al.  Occurrence of a New Enzyme Reducing Metmyoglobin in Dolphin Muscle , 1971 .

[28]  D. Ledward.  METMYOGLOBIN FORMATION IN BEEF MUSCLES AS INFLUENCED BY WATER CONTENT AND ANATOMICAL LOCATION , 1971 .

[29]  P. Gazzotti,et al.  Loss and maintenance of energy-linked functions in aged mitochondria. , 1970, Biochemical and biophysical research communications.

[30]  W. D. Brown,et al.  Nonenzymatic reduction and oxidation of myoglobin and hemoglobin by nicotinamide adenine dinucleotides and flavins. , 1969, The Journal of biological chemistry.

[31]  M. Follett,et al.  Post-mortem Changes in the Oxygen Uptake and NAD Content of Lamb Muscularis Semimembranosus , 1969, Nature.

[32]  M. Avron,et al.  The enzymatic reduction of ferrihemoglobin. I. The reduction of ferrihemoglobin in red blood cells and hemolysates. , 1967, Biochimica et biophysica acta.

[33]  B. Marsh.  Rigor mortis in beef , 1954 .