Results 321 to 330 of about 354,892 (342)

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 Pigments, Spectrophotometric Determination of Color Change in Cured Meat

Journal of Agricultural and Food Chemistry, 1957
A. M. Erdman, B. M. Watts
openaire   +1 more source

SIMPLIFIED METHODOLOGY FOR MEASURING MEAT COLOR

Journal of Food Science, 1974
E. D. STRANGE, R. C. BENEDICT, R. E. GUGGER, V. G. METZGER, C. E. SWIFT   +4 more
openaire   +1 more source

Effects of protein phosphorylation on color stability of ground meat

Food Chemistry, 2017
Xin Li, Qingwu W Shen
exaly  

Extracellular Heme Proteins Influence Bovine Myosatellite Cell Proliferation and the Color of Cell-Based Meat

Foods, 2019
Robin Simsa, John Sk Yuen Jr, Andrew J Stout   +2 more
exaly  

Meat Color and Flavor

2001
openaire   +1 more source

Color, sensory and textural attributes of beef frankfurter, beef ham and meat-free sausage containing tomato pomace

Meat Science, 2014
Sobhan Savadkoohi, Henk Hoogenkamp, Asgar Farahnaky   +2 more
exaly  

Color Quality in Meat

2008
openaire   +1 more source

Meat Color and Flavor

2016
openaire   +1 more source

MORE DETAILS ON RED MEAT, COLON CANCER LINK

Ca-A Cancer Journal for Clinicians, 2005
exaly