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Cited by 409

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Biochemical and physical factors affecting discoloration characteristics of 19 bovine muscles

McKenna, D.R., Mies, P.D., Baird, B.E., Pfeiffer, K.D., Ellebracht, J.W., Savell, J.W.·2005·Meat Science
DOI 10.1016/j.meatsci.2005.02.016
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Research works printed but not linked: 26

  1. Atkinson, 1973, Biochemical studies on the discoloration of fresh meat, Food Technology, 8, 51, 10.1111/j.1365-2621.1973.tb01688.x · doi:10.1111/j.1365-2621.1973.tb01688.x
  2. Bekhit, 2001, Metmyoglobin reducing activity and ovine color stability of ovine longissimus muscle, Meat Science, 57, 427, 10.1016/S0309-1740(00)00121-2 · doi:10.1016/s0309-1740(00)00121-2
  3. Belew, 2003, Warner–Bratzler shear evaluations of 40 bovine muscles, Meat Science, 64, 507, 10.1016/S0309-1740(02)00242-5 · doi:10.1016/s0309-1740(02)00242-5
  4. Bendall, 1972, Consumption of oxygen by the muscles of beef animals and related species, and its effect on the color of meat. II. Consumption of oxygen by post-rigor muscle, Journal of the Science of Food and Agriculture, 23, 707, 10.1002/jsfa.2740230606 · doi:10.1002/jsfa.2740230606
  5. Brown, 1969, Autoxidation of oxymyoglobin, Journal of Biological Chemistry, 244, 6696, 10.1016/S0021-9258(18)63462-3 · DOI
  6. Echevarne, 1990, Metmyoglobin reductase activity in bovine muscles, Meat Science, 27, 161, 10.1016/0309-1740(90)90063-C · DOI
  7. Faustman, 1990, The biochemical basis for discoloration in fresh meat: a review, Journal of Muscle Foods, 1, 217, 10.1111/j.1745-4573.1990.tb00366.x · DOI · Paper page
  8. Hagler, 1979, Metmyoglobin reductase; identification and purification of a reduced nicotinamide adenine dinucleotide-dependent enzyme from bovine heart which reduces metmyoglobin, Journal of Biological Chemistry, 254, 6505, 10.1016/S0021-9258(18)50397-5 · DOI · Paper page
  9. Hood, 1975, Pre-slaughter injection of sodium ascorbate as a method of inhibiting metmyoglobin formation in fresh beef, Journal of Science of Food and Agriculture, 26, 85, 10.1002/jsfa.2740260110 · doi:10.1002/jsfa.2740260110
  10. Hood, 1980, Factors affecting the rate of metmyoglobin accumulation in pre-packaged beef, Meat Science, 4, 247, 10.1016/0309-1740(80)90026-1 · doi:10.1016/0309-1740(80)90026-1
  11. Krzywicki, 1982, The determination of haem pigments in meat, Meat Science, 7, 29, 10.1016/0309-1740(82)90095-X · DOI
  12. Lanari, 1991, Mitochondrial activity and beef muscle color stability, Journal of Food Science, 56, 1476, 10.1111/j.1365-2621.1991.tb08619.x · doi:10.1111/j.1365-2621.1991.tb08619.x
  13. Ledward, 1972, Metmyoglobin reduction and formation in beef during aerobic storage at 1°C, Journal of Food Science, 37, 634, 10.1111/j.1365-2621.1972.tb02713.x · doi:10.1111/j.1365-2621.1972.tb02713.x
  14. MacDougall, 1975, Colour retention in fresh meat stored in oxygen – A commercial scale trial, Journal of Food Technology, 10, 339, 10.1111/j.1365-2621.1975.tb00037.x · doi:10.1111/j.1365-2621.1975.tb00037.x
  15. Madhavi, 1993, Aging and processing affect color, metmyoglobin reductase and oxygen consumption of beef muscles, Journal of Food Science, 58, 939, 10.1111/j.1365-2621.1993.tb06083.x · doi:10.1111/j.1365-2621.1993.tb06083.x
  16. McKenna, 2002, National Beef Quality Audit – 2000: Survey of targeted cattle and carcass characteristics related to the quality, quantity, and value of fed steers and heifers, Journal of Animal Science, 80, 1212, 10.2527/2002.8051212x · DOI
  17. O’Grady, 2001, Oxymyoglobin in bovine muscle systems as affected by oxidizing lipids, vitamin E and metmyoglobin reductase activity, Journal of Muscle Foods, 12, 19, 10.1111/j.1745-4573.2001.tb00296.x · doi:10.1111/j.1745-4573.2001.tb00296.x
  18. O’Keefe, 1982, Biochemical factors influencing metmyoglobin formation on beef from muscles of differing color stability, Meat Science, 7, 209, 10.1016/0309-1740(82)90087-0 · doi:10.1016/0309-1740(82)90087-0
  19. Reddy, 1991, Determination of metmyoglobin reductase activity in bovine skeletal muscles, Journal of Food Science, 56, 1161, 10.1111/j.1365-2621.1991.tb04724.x · doi:10.1111/j.1365-2621.1991.tb04724.x
  20. Renerre, 1987, Biochemical factors influencing metmyoglobin formation in beef muscles, Meat Science, 19, 151, 10.1016/0309-1740(87)90020-9 · doi:10.1016/0309-1740(87)90020-9
  21. Rhee, 1978, Minimization of further lipid peroxidation in the distillation 2-thiobarbituric acid test of fish and meat, Journal of Food Science, 43, 1176, 10.1111/j.1365-2621.1978.tb07411.x · doi:10.1111/j.1365-2621.1978.tb07411.x
  22. Sammel, 2002, Comparison of assays for metmyoglobin reducing ability in beef inside and outside semimembranosus muscle, Journal of Food Science, 67, 978, 10.1111/j.1365-2621.2002.tb09439.x · doi:10.1111/j.1365-2621.2002.tb09439.x
  23. Stewart, 1965, The use of reflectance spectrophotometry for the assay of raw meat pigments, Journal of Food Science, 30, 464, 10.1111/j.1365-2621.1965.tb01787.x · doi:10.1111/j.1365-2621.1965.tb01787.x
  24. Tarladgis, 1960, A distillation method for the quantitative determination of malonaldehyde in rancid foods, Journal of the American Oil Chemists Society, 37, 44, 10.1007/BF02630824 · DOI · Paper page
  25. Van den Oord, 1974, The biochemical reduction of metmyoglobin and the color stability of pre-packaged beef, Fleischwirtschaft, 54, 1803
  26. Watts, 1966, Enzymatic reducing pathways in meat, Journal of Food Science, 31, 855, 10.1111/j.1365-2621.1966.tb03261.x · doi:10.1111/j.1365-2621.1966.tb03261.x

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Metadata

Authors
McKenna, D. R., Mies, P. D., Baird, B. E., Pfeiffer, K. D., Ellebracht, J. W., & Savell, J. W.
Venue
Meat Science
Publisher
Elsevier BV
Published
2005-08
Volume
70
Issue
4
Pages
665-682
ISSN
0309-1740 (ISSN-L)
DOI
10.1016/j.meatsci.2005.02.016
OpenAlex
W2015505511
Cited by
409
References
0
FWCI
9.04
Type
journal article
Language
en
Open access
closed
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)

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CoChat. (2026). Citation check: Biochemical and physical factors affecting discoloration characteristics of 19 bovine muscles. https://app.cochat.ai/papers/10.1016/j.meatsci.2005.02.016
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McKenna, D. R., Mies, P. D., Baird, B. E., Pfeiffer, K. D., Ellebracht, J. W., & Savell, J. W. (2005). Biochemical and physical factors affecting discoloration characteristics of 19 bovine muscles. Meat Science. https://doi.org/10.1016/j.meatsci.2005.02.016

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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).

Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.