Results 221 to 230 of about 48,445 (253)

Stabilization of meat color in curing

Meat Industry Journal, 2023
L.S. Kudryashov, O.A. Kudryashova, Z.A. Galieva   +2 more
openaire   +1 more source

Meat Color

2001
Owen Young, John West
openaire   +1 more source

COLOR OF MEAT

Journal of Food Science, 1938
openaire   +1 more source

Meat color is determined not only by chromatic heme pigments but also by the physical structure and achromatic light scattering properties of the muscle

Comprehensive Reviews in Food Science and Food Safety, 2020
Joanne Hughes, F M Clarke, Peter P Purslow   +2 more
exaly  

Pigments and Meat Color (in Turkish)

2015
Renkli bileşikler içerisinde et rengi için en önemli olanları hemoglobin ve myoglobindir ve miktar olarak da en fazla bulunan pigmentlerdir. Myoglobin ve hemoglobin’in her ikisi de protein komplekslerdir. Bu pigmentlerin kimyasal yapılarının birbirine benzemesi yanında canlı dokulardaki fonksiyonları da birbirine benzer.
openaire   +1 more source

Meat color

2009
openaire   +2 more sources

Myoglobin content and oxidative status to understand meat products’ color: Phenomenological based model

Journal of Food Engineering, 2023
Andrea Pujol, Hernán Alvarez, Diego A Munoz   +2 more
exaly  

Effects of grape seed extract on meat color and premature browning of meat patties in high-oxygen packaging

Journal of Integrative Agriculture, 2022
Xin Luo
exaly  

Molecular basis of meat color

2020
R.A. Mancini, R. Ramanathan
openaire   +1 more source

Effects of protein phosphorylation on color stability of ground meat

Food Chemistry, 2017
Guixia Li, Manting Du, Qingwu Shen
exaly