BIOCHEMISTRY OF MYOGLOBIN. VII. THE EFFECT OF COOKING ON MYOGLOBIN IN BEEF MUSCLE a
1959; Wiley; Volume: 24; Issue: 4 Linguagem: Inglês
10.1111/j.1365-2621.1959.tb17281.x
ISSN1750-3841
AutoresCarl Bernofsky, Jay B. Fox, B.S. Schweigert,
Tópico(s)Antioxidant Activity and Oxidative Stress
ResumoJournal of Food ScienceVolume 24, Issue 4 p. 339-343 BIOCHEMISTRY OF MYOGLOBIN. VII. THE EFFECT OF COOKING ON MYOGLOBIN IN BEEF MUSCLEa C. BERNOFSKY, C. BERNOFSKY Division of Biochemistry and Nutrition, American Meat Institute Foundation, and Department of Biochemistry, University of Chicago, Chicago, Illinois Department of Biochemistry, University of Kansas, Lawrence, Kansas.Search for more papers by this authorJ. B. FOX JR., J. B. FOX JR. Division of Biochemistry and Nutrition, American Meat Institute Foundation, and Department of Biochemistry, University of Chicago, Chicago, IllinoisSearch for more papers by this authorB. S. SCHWEIGERT, B. S. SCHWEIGERT Division of Biochemistry and Nutrition, American Meat Institute Foundation, and Department of Biochemistry, University of Chicago, Chicago, IllinoisSearch for more papers by this author C. BERNOFSKY, C. BERNOFSKY Division of Biochemistry and Nutrition, American Meat Institute Foundation, and Department of Biochemistry, University of Chicago, Chicago, Illinois Department of Biochemistry, University of Kansas, Lawrence, Kansas.Search for more papers by this authorJ. B. FOX JR., J. B. FOX JR. Division of Biochemistry and Nutrition, American Meat Institute Foundation, and Department of Biochemistry, University of Chicago, Chicago, IllinoisSearch for more papers by this authorB. S. SCHWEIGERT, B. S. SCHWEIGERT Division of Biochemistry and Nutrition, American Meat Institute Foundation, and Department of Biochemistry, University of Chicago, Chicago, IllinoisSearch for more papers by this author First published: July 1959 https://doi.org/10.1111/j.1365-2621.1959.tb17281.xCitations: 53 a This paper has been assigned Journal Paper number 168 American Meat Institute Foundation. AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat LITERATURE CITED 1 Committee on Preparation Factors, National Cooperative Meat Investigations. Meat and Meat Cookery. 1942. National Livestock and Meat Board, Chicago , Illinois . Google Scholar 2 Cover, S., Bannister, J. A., and Kehlenbrink, E. Effect of four conditions of cooking on the eating quality of two cuts of beef. Food Research, 22, 635 (1957). Google Scholar 3 Fox, J. B., Schweigert, B. S. The thermal denaturation of beef myoglobin. (in preparation.). Google Scholar 4 Jensen, L. B. Meat and Meat Foods. 1949. Ronald Press, New York . Google Scholar 5 Lewis, U. J., and Schweigert, B. S. Homogeneity studies with crystalline beef myoglobin. J. Biol. Chem., 214, 647 (1955). CASPubMedGoogle Scholar 6 Lowe, B. Experimental Cookery. 1955. John Wiley & Sons, New York . Google Scholar 7 Tappel, A. L. Reflectance spectral studies of the hematin pigments of cooked beef. Food Research, 22, 404 (1957). CASGoogle Scholar 8 TIMS, M. J., and WATTS, B. M. Relationship of meat pigments to fat oxidation. Abstracts, Institute of Food Technologists, Food Technol., 12, 46 (1958). CASGoogle Scholar 9 Watts, B. M. Oxidative rancidity and discoloration in meat. Adv. Food Research, 5, 1 (1954). 10.1016/S0065-2628(08)60220-7 CASWeb of Science®Google Scholar Citing Literature Volume24, Issue4July 1959Pages 339-343 ReferencesRelatedInformation
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