The effect of dehydrogenase enzyme activity in glycolysis on the colour stability of mutton during postmortem storage-Reference-Cited by-同舟云学术

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The effect of dehydrogenase enzyme activity in glycolysis on the colour stability of mutton during postmortem storage

Published:2017-11 Issue:11 Volume:16 Page:2646-2654
ISSN:2095-3119
Container-title:Journal of Integrative Agriculture
language:en
Short-container-title:Journal of Integrative Agriculture

Author:

XIN Jian-zeng,LI Zheng,LI Xin,LI Meng,WANG Ying,YANG Fu-min,ZHANG De-quan

Publisher

Elsevier BV

Subject

Plant Science,Agronomy and Crop Science,Animal Science and Zoology,Food Animals,Ecology,Biochemistry,Food Science

Reference29 articles.

1. Purification and characterization of glyceraldehyde-3-phosphate dehydrogenase from european pilchard sardina pilchardus;Baibai;Acta Biochimica et Biophysica Sinica,2007

2. Effect of oxygen concentration in modified atmosphere packaging on color and texture of beef patties cooked to different temperatures;Bao;Meat Science,2016

3. Malate-aspartate shuttle, cytoplasmic nadh redox potential, and energetics in vascular smooth muscle;Barron;Journal of Molecular & Cellular Cardiology,1998

4. Production factors influence fresh lamb longissimus colour more than muscle traits such as myoglobin concentration and pH;Calnan;Meat Science,2016

5. Color attributes and oxidative stability of longissimus lumborum and psoas major muscles from Nellore bulls;Canto;Meat Science,2016

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3. Postmortem ageing influences the thawed meat quality of frozen lamb loins;Food Chemistry;2019-03

4. Meat Color Stability of Ovine Muscles Is Related to Glycolytic Dehydrogenase Activities;Journal of Food Science;2018-10

5. New insights into the enhancement of biochemical degradation potential from waste activated sludge with low organic content by Potassium Monopersulfate treatment;Bioresource Technology;2018-10

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