Blar i Doctoral theses (KBM) på forfatter "Slinde, Erik"
-
Mitochondrial oxygen consumption and myoglobin redox stability in beef
Phung, Vinh Thanh (PhD Thesis;2012:14, Doctoral thesis, 2012)Myoglobin is the main pigment in meat and exists in three predominant states; deoxymyoglobin (DMb), oxymyoglobin (OMb), and metmyoglobin (MMb). The different myoglobin states are dependent on the production of mitochondrial ... -
Quality changes in lamb/sheep and beef meat with emphasis on its colour and flavour
Bjelanovic, Milena (Doctoral thesis, 2018)The term known as meat quality is related to complex biochemical processes and changes that occur in the animal tissue before and after slaughtering. From an analytical point of view, the more factors describing meat quality ...