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Comparsion of the Effects of Succinate and NADH on Postmortem Metmyoglobin Redcutase Activity and Beef Colour Stability

GAO Xiao-guang WANG Zhen-yu TANG Meng-tian MA Chang-wei DAI Rui-tong

农业科学学报（英文版）Issue(8)：1817-1826,10.

农业科学学报（英文版）Issue(8)：1817-1826,10.DOI:10.1016/S2095-3119(14)60754-1

Comparsion of the Effects of Succinate and NADH on Postmortem Metmyoglobin Redcutase Activity and Beef Colour Stability

GAO Xiao-guang ¹WANG Zhen-yu ²TANG Meng-tian ¹MA Chang-wei ¹DAI Rui-tong¹

作者信息

1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, P.R.China
2. Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, P.R.China
折叠

摘要

关键词

succinate/NADH/malonic acid/rotenone/metmyoglobin/electron transport chain

Key words

succinate/NADH/malonic acid/rotenone/metmyoglobin/electron transport chain

引用本文复制引用

GAO Xiao-guang,WANG Zhen-yu,TANG Meng-tian,MA Chang-wei,DAI Rui-tong..Comparsion of the Effects of Succinate and NADH on Postmortem Metmyoglobin Redcutase Activity and Beef Colour Stability[J].农业科学学报（英文版）,2014,(8):1817-1826,10.

基金项目

We gratefully acknowledge the ifnancial support by the National Natural Science Foundation of China (31071624) （31071624）

农业科学学报（英文版）

OACSCDSCI

ISSN：2095-3119

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