Effects of low-dose sodium nitrite on the structure of yak meat myoglobin during wet curing

The effects of low doses of sodium nitrite on yak meat colouring, myoglobin oxygenation status, myoglobin aggregation and myoglobin structure were evaluated using Fourier transform infrared spectroscopy, laser micro-Raman spectroscopy and liquid chromatography-electrospray ionization tandem mass spe...

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Detalles Bibliográficos
Autores principales: Ma, Guoyuan, Wang, Zhuo, Yu, Qunli, Han, Ling, Chen, Cheng, Guo, Zhaobin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9532770/
https://www.ncbi.nlm.nih.gov/pubmed/36211786
http://dx.doi.org/10.1016/j.fochx.2022.100434

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9532770/
https://www.ncbi.nlm.nih.gov/pubmed/36211786
http://dx.doi.org/10.1016/j.fochx.2022.100434

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